Go Back
Porkkanalaatikko | The Kitchen Gent

Porkkanalaatikko

A sweet casserole of pureed carrots and rice that might remind you of sweet potato casserole. Putting a Nordic spin on Thanksgiving.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Side Dish
Cuisine Finnish
Servings 8 people

Ingredients
  

  • 1 cup white rice
  • 1 lb baby carrots
  • 1 cup milk
  • 1/2 tsp salt
  • 1 egg
  • 1/2 Tbsp brown sugar
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 3 Tbsp butter
  • 1/3 cup bread crumbs or crushed crackers (I used rye, but any work)

Instructions
 

  • Make the rice using your preferred method (I used a rice cooker so I could multitask) and set aside. Preheat your oven to 375°F.
  • Soften your carrots by either roasting or boiling. I 100% recommend roasting because it keeps more nutrients than boiling, but either method works. No matter how you softened them, when they are done let them cool momentarily before pureeing in a food processor.
  • Add the carrot puree, milk, salt, egg, brown sugar, and spices into a bowl and whisk together. Add the rice and stir in. Pour the mixture into an 8x8 pan. Melt the butter in a small saucepan and stir in the breadcrumbs to coat. Cover the top of the casserole with the breadcrumbs.
  • Bake for 35-40 minutes, until the top is golden brown (if using rye breadcrumbs like I did, check earlier for doneness as the dark color of rye won't give you any visual cues). This casserole isn't meant to be overly dry or overly wet – really you just want to make sure the egg is fully cooked and the casserole is heated through. Serve warm alongside your favorite holiday dishes and enjoy!

Notes

Recipe adapted from here.
Keyword carrots, casserole, finland, gent goes global, holiday