This dish makes a bit of a mess, in terms of pots, but it’s really tasty–a sophisticated rice pudding.
butter for greasing baking dish
2 1/2 c vegetable or chicken broth
3 medium carrots (1/2-lb), coarsely chopped
1/2 c heavy cream
1/2 c milk
1 T unsalted butter
2 T flour
1/4 t grated nutmeg
1/8 – 1/4 t cayenne, or to taste
3/4 c uncooked short-grain white rice
salt and pepper, to taste
1. Preheat the oven to 375ºF . Lightly butter an 8- x 8-inch baking dish.
2. Bring the broth to a boil in a medium pot. Add the carrots, reduce the heat to a simmer and cook, uncovered, until very tender, 10 to 12 minutes.
3. Drain carrots, reserving the broth. Let carrots cool a bit, then put in food processor or blender with the cream. Process to a smooth purée.
4. Heat the milk in a small pot, stirring occasionally, just until bubbles form at the edge; do not boil. Melt the butter in the pot used for the carrots over low heat. Stir in the flour, and cook, stirring constantly, for 2 minutes. Gradually whisk in the hot milk, and then the reserved broth. Add the carrot purée, nutmeg, and cayenne.
5. Turn the heat up and bring mixture to a boil. Add the rice, and season with salt and pepper. Cover, reduce heat to low, and cook for about 12 minutes. Remove pot from heat and let sit a few minutes.
6. Transfer ingredients to the prepared baking dish and bake for 15 minutes. Serve.