DISH RESEARCH · Main dish
Porkkanalaatikko
Valio’s porkkanalaatikko boils and purées carrots, cooks rice in the reserved carrot water, mixes them with cream, milk, egg and seasoning, then tops and bakes the casserole in a greased form.
About Porkkanalaatikko
Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.
Valio describes porkkanalaatikko as a food of the Finnish Christmas table. Its version combines carrots and porridge rice with cream, whole milk, an egg, syrup, nutmeg and ground white pepper, with breadcrumbs on top.
The peeled, cut carrots are boiled until partly cooked in salted water that just covers them. They are lifted from the liquid, and that same reserved carrot cooking water cooks the rice.
The carrots are puréed and mixed with cream, milk, egg and seasoning. The cooked rice is added to this carrot mixture, and the salt is checked.
The mixture is poured into a well-greased oven form of about two litres. Breadcrumbs are sprinkled over the surface.
The carrot-and-rice casserole bakes at 200°C for about forty-five minutes. The breadcrumb surface finishes a mixture seasoned with syrup, nutmeg and ground white pepper.
Ingredients in Porkkanalaatikko
Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.
- Carrotbase
- Short-grain ricebinder
- Cow Milkbase
- Buttercooking medium
- Eggbinder
- Syrupsweetener
- Saltseasoning
Ingredient connections awaiting review. Versions and preparation vary.
Origins & food traditions
Explore the countries and cooking traditions associated with this dish. These connections do not establish a single birthplace or limit where the dish is eaten today.
Countries
Cuisines & regions
Associations in the cited sources
These describe source-specific cultural or geographic connections. Catalogue links may still need review.
- Cooking traditions
- Finnish