Carrot pudding

Ingredients
Carrot 200, rice 20, butter 5, eggs 1/2 pcs., breadcrumbs 10, 10 sour cream, salt 2.
Exit 270. 7 proteins, fats, 10, 37 carbohydrates.; 278 calories.

Carrots are simmered until tender. Boil rice. Carrots and rice wiped, add the eggs, breadcrumbs and oil (3 g) and mix. Put in a lot of oiled saucepan and cook in a steam pot or bake in the ovens. When serving pour sour cream.
It is recommended for pregnant women because it contains a lot of vitamin A (carotene).