Finnish carrot and rice casserole (Porkkanalaatikko)

1. Bring the rice and water to the boil, cover and cook for 10 minutes until the water is absorbed; then pour in the milk and simmer over low heat, stirring often, for 20-25 minutes into a thick rice porridge, and let it cool slightly.

2. Meanwhile, peel the carrots and grate them finely.

3. Whisk the eggs with the syrup and salt, then stir them into the lukewarm rice porridge together with the grated carrot.

4. Butter an ovenproof dish of about 2 litres, pour in the mixture, smooth the top and dot it with the remaining butter.

5. Bake in an oven preheated to 175 °C for about 1 hour until the top is nicely browned and the inside has set.

6. Let it rest a little, then serve in slices with roast ham or meat.

Tip: Porkkanalaatikko is one of the "laatikko" casseroles of the Finnish Christmas table and always sits next to the ham. It's sweet and soft, and children like it too because it feels more like a side than a vegetable dish. Instead of light syrup you can use honey or a spoonful of brown sugar, and feel free to make it the day before: it's even better reheated.