Name: Finnish Carrot Casserole (Porkkanalaatikko)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 1
Ingredients: 1 cup cooked rice; 2.5 cups shredded carrots (about 5 medium carrots); 1 tsp salt; 1/2 tsp dried thyme leaves- optional; 1/2 tsp ground white or black pepper-optional; 2 eggs, beaten; 2 cups whole milk or half and half; 3 Tbsp unsalted butter; 1/3 cup panko bread crumbs or finely crushed crackers

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Finnish Carrot Casserole is a nourishing rice & veggie casserole, frequently served as part of a Finnish Christmas spread. I can definitely see it as a cozy accompaniment to ham! Because it’s bound together with eggs and whole milk (half and half if you really want it creamy), Finnish carrot casserole is also substantial enough to serve as a light supper on its own.

This casserole is traditionally made sweet, with brown sugar, dark syrup, or honey. Although I can enjoy a rice pudding, I felt like this casserole missed the mark somewhat when it was too sweet. I’ve made a few tweaks to the recipe to turn it into a more savory (savorier?) version, but I’ll include the alternatives, if you’re looking to be strictly authentic!

Table of Contents

Tools & Equipment for Finnish Carrot Casserole

Small casserole dish/baking dish
Mixing bowls, large and small
Small saucepan (for cooking rice)
Grater, for carrots
Measuring cups and spoons
Liquid measuring cup
Wooden spoon or spatula

Ingredients for Finnish Carrot Casserole

Cooked rice: I usually use jasmine, either white or brown, depending what I have on hand. Any medium or short grain rice will work fine! Arborio is another good option.
Shredded carrots: I enjoy the texture of grated carrots, so I put them raw into the casserole. If you prefer, you can cook and puree them first: more detail below!
Fine sea salt
Dried thyme leaves
Ground white pepper, or substitute black
Eggs, beaten
Milk: whole milk works very well, or half and half if you want it creamier!
Butter: for the topping
Bread crumbs or cracker crumbs: I often process some Club crackers down to crumbs and use those

The Process

Preheat oven to 375 degrees Farenheit. Butter a small casserole dish and set aside.

Add rice, grated carrots, salt, thyme, pepper, eggs, and milk to a large mixing bowl and mix until combined.

Pour into prepared casserole dish, place into preheated oven and bake for 25 minutes.

Meanwhile, melt butter in small microwaveable bowl or dish. Add bread or cracker crumbs and stir until combined.

After 25 minutes, remove casserole from oven, and sprinkle butter/crumb mixture over the top.

Place casserole back in oven and bake for 15 minutes more. Remove from oven: casserole should no longer appear liquidy, and be lightly browned on top.

Set aside for 5-10 minutes before serving, to allow the casserole to finish setting.

Enjoy!

Alternatives

If you don’t like the texture of grated carrot, you can bake this with carrot puree instead. Simply boil your carrots until soft, allow to partially cool, and puree in a blender or food processor. Add carrot puree to your casserole as instructed.

To make this casserole in its authentically sweet form, leave out the pepper and thyme, and add 1 tsp-1 Tbsp brown sugar or honey. You can also add 1/4 tsp ground nutmeg, if desired!

Yield: 1 small casserole, serves 6