Carrots and Rice

This isn't found on a traditional Thanksgiving menu, but we've made it part of our Thanksgiving the last several years. Also good for holiday potlucks because it's novel and delicious. ALSO good for everyday dining, because it's not that difficult to make, and kids like it.

1 1/2 c sliced carrots
1/4 c minced onion OR 2 T onion flakes
4 1/2 c water
2 t salt
2 c uncooked long grain white rice
2 T white sugar
1 c half-and-half
1/4 c butter

In a large saucepan, combine carrots, onion, water and salt. Bring to a boil and simmer for 10 minutes, until carrots are nearly tender. Stir in rice. Reduce heat to medium-low and cover pan. Allow to steam for 20 minutes or until rice is done and moisture is absorbed.

Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in additional milk if necessary. Remove from heat and serve immediately.

Serves 10+ as a side dish