- 1 tbsp. brown rice, uncooked
- 3 carrots, scrubbed and chopped
- 3/4 cup water
- 1 teaspoon sweet butter (optional)
Place rice and carrots in a saucepan with the water and cover. Simmer until the water is absorbed--about 30 to 40 minutes. When cool enough to handle, puree in blender or food processor with butter until smooth. Serve warm or refrigerate until cold.