Carrot-Rice Pudding

From Greene on Greens

Cookbook

Author(s): Bert Greene

Page 97

Cuisine: North American

Course: Sides

Reviews

1 reviews, average rating 5.0 / 5

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bunyip

16 years ago

★ ★ ★ ★ ★ 5/5

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Definitely not a dessert. Carrots cooked in chicken stock, pureed with cream, combined with cooked rice and baked. Fabulous with roast lamb or chicken.

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