Carrot with Rice

Name: Carrot with Rice
Yield: 6
Ingredients: '2 well-beaten eggs'; '1 1/4 cups milk'; '1 tablespoon finely chopped onion'; 'salt and black pepper to taste'; '1 tablespoon melted butter or margarine'; '2 cups peeled and grated carrots'; '2 cups grated cheddar cheese'; '2 cups cooked rice'

1
'2 well-beaten eggs'
2
'1 1/4 cups milk'
3
'1 tablespoon finely chopped onion'
4
'salt and black pepper to taste'
5
'1 tablespoon melted butter or margarine'
6
'2 cups peeled and grated carrots'
7
'2 cups grated cheddar cheese'
8
'2 cups cooked rice'

Ingredients

1
'2 well-beaten eggs'
2
'1 1/4 cups milk'
3
'1 tablespoon finely chopped onion'
4
'salt and black pepper to taste'
5
'1 tablespoon melted butter or margarine'
6
'2 cups peeled and grated carrots'
7
'2 cups grated cheddar cheese'
8
'2 cups cooked rice'

Directions

1
'Preheat the oven to moderate temperature (170°C)'
2
'Place in a bowl the eggs, milk, onion, salt, black pepper, and melted butter or margarine.'
3
'Add the carrots, cheese, and rice
4
Mix well.'
5
'Pour into a 22 cm square refractory dish.'
6
'Cover with aluminum foil and bake for about 20 minutes
7
Remove the foil and let it rest for another 40 minutes.'
8
'Remove from the oven and let it rest for 10 minutes before serving.'
9
'Serve in 6 portions.'