2 c. long grain rice
1/4 c. butter
2 c. grated carrots
1/2 tsp. black peppercorns
1 tsp. sugar
3 c. chicken stock
Salt

Wash rice until water runs clean. Drain well. Heat butter in a heavy pan, add grated carrots and peppercorns and fry over medium heat for 3 minutes, stirring often. Sprinkle in sugar towards end of frying. Add rice and fry for further two minutes, stirring constantly. Pour in stock and add salt to taste. Stir until boiling, then reduce heat to low. Cover with lid and cook over low heat for 25-30 minutes. Yield: 6 servings.