 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2/3 | medium | carrot,chopped | 1/2 | cup (8 fl oz) | water | 2/3 | tablespoon | rice | 1/3 | cup, whipped | heavy cream | 1/3 | slice, large (1/4" thick) | sliced very thinly | 1/3 | tablespoon | all-purpose flour | 2/3 | fluid ounce | heavy cream | 1/8 | dash | salt, to taste | 2/3 | tablespoon | butter | 1/8 | dash | pepper, to taste |
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Steps
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Sequence
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Step
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| | 1 | Cook carrots in water for 20 minutes or till tender. Drain & reserve liquid. Press carrots through a sieve or blend with liquid until well pureed.Set aside. | | 2 | Combine rice and cream. Cook in top of double boiler over simmering water for 30 minutes or until rice is tender. | | 3 | Melt butter in large saucepan; saute onion until tender and golden brown. Stir in flour. Add rice mixture,cook and stir until thickened. Stir in carrot puree and reserved liquid. | | 4 | Season with salt and pepper. Bring to a light boil, stir in 1/2 cup of hot cream.Serve sprinkled with parsley. This is good with toasted pumpernickel croutons on the bottom too. |
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