Carrot Casserole

0,5 kg carrots
water
1,5 dl rice for the porridge
5 dl cooking water from the carrots
5 dl milk
2 eggs
salt
white pepper
nutmeg

Cook the peeled, chopped carrots in salted water until done. Pour the water into a dish for further use. Cook the rice in the carrot cooking water until the rice has absorbed the liquid. Add the mashed carrots and other ingredients. Check the taste. Pour the mixture into a buttered ovenproof dish. Bake at 175°C for about one hour.