1 1/2 c. shredded raw carrots
1 tbsp. chopped onion
1 c. cooked rice
1 beaten egg
1 c. grated American cheese
Salt and pepper to taste

Parboil carrots for 5 minutes in lightly salted water. Drain thoroughly and add onion, rice, egg, cheese and seasonings. Turn into buttered ring mold. Bake 30 minutes in moderate oven, 325 degrees. Unmold and serve hot.