Finnish Carrot Casserole (Dairy-Free Porkkanalaatikko)

Instructions

1. 1Preheat your oven to 175°C.
2. 2Peel the about 910 g of carrots. Place them in a large pot and cover them with water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer for 15-20 minutes, or until the carrots are easily pierced with a fork. Carefully drain all the water from the pot.
3. 3Using a potato masher or a large fork, mash the cooked about 910 g of carrots directly in the pot until they are smooth with no large lumps.
4. 4Add the 2 cups of cooked rice, 2 cups of almond milk, 2 tablespoons of molasses, 0.5 cup of bread crumbs, 0.5 teaspoon of nutmeg, 0.25 teaspoon of white pepper, and 1 teaspoon of salt to the mashed carrots in the pot. Stir everything thoroughly with a spoon until all ingredients are well combined and the mixture is uniform.
5. 5Carefully pour the entire carrot mixture from the pot into a baking dish. Place the baking dish into the preheated oven and bake for 60 to 75 minutes, or until the top is lightly browned and the casserole feels firm when gently pressed in the center.
6. 6Remove the baking dish from the oven. Allow the casserole to cool slightly for at least 10-15 minutes before serving; this helps it to set properly.

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