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Overhead view of Finnish Porkkanalaatikko in a white oval baking dish with a vintage silver spoon on a linen napkin

Christmas Carrot Casserole

A classic Finnish Christmas carrot casserole made with gently cooked carrots, rice, cream, and warm spices. Porkkanalaatikko is lightly sweet, softly savory, and baked until golden — a comforting staple of the Finnish joulupöytä.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 6 people
Course: Side Dish
Cuisine: Finnish
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 1.5 kg (3 lbs) carrots, peeled and coarsely grated or puréed
  • 2 dl (¾ cup) uncooked short‑grain rice
  • 4 dl (1.5 cups) water
  • 5 dl (2 cups) whole milk (or a mix of milk and cream)
  • 2 eggs, beaten
  • 2 tbsp dark syrup or brown sugar
  • 1 tsp salt
  • ½ tsp ground nutmeg or ginger (optional)
  • 3 tbsp unsalted butter, plus extra for greasing
  • 0.7 dl (⅓ cup) breadcrumbs (panko or fine breadcrumbs)

Method
 

Cook the rice porridge
  1. In a saucepan, combine rice, water and ½ cup of the milk.
  2. Bring to a boil, reduce to a simmer and cook until most of the liquid is absorbed.
  3. Stir in the remaining milk and simmer, stirring occasionally, until the rice is soft and creamy (about 25 minutes).
    Creamy rice porridge cooking in a saucepan for Christmas carrot casserole
  4. Remove from heat and let cool.
Prepare the carrot mixture
  1. While the rice cooks, peel and grate the carrots.
    Freshly grated carrots on a cutting board with a box grater
  2. If you want a smoother casserole, boil the carrots in lightly salted water until tender and purée them. I like do a mix of puréed and grated.
Combine
  1. In a large bowl, mix the cooled rice porridge with grated or puréed carrots.
  2. Add the beaten eggs, dark syrup or sugar, salt and nutmeg/ginger.
    Rice porridge, grated carrots, carrot purée, egg, and syrup in a bowl for Christmas carrot casserole
  3. Stir to combine evenly. Taste and adjust sweetness or seasoning.
    Mixed Christmas carrot casserole filling in a bowl with a spoon
Assemble
  1. Preheat the oven to 175 °C (350 °F).
  2. Grease a 2‑litre (2 quart) casserole dish. Pour in the carrot mixture and decorate the top by making indents with a spoon.
    Unbaked Finnish Christmas carrot casserole in a white oval baking dish before adding breadcrumbs
  3. Mix the breadcrumbs with the butter (melted or softened) and sprinkle over the casserole.
Bake
  1. Bake for 50–60 minutes until the top is golden and the casserole is set. If the top browns too quickly, cover loosely with foil.
  2. Let the porkkanalaatikko rest for 10 minutes before serving.

Notes

  • Make-ahead: Assemble the casserole up to 24 hours in advance. Add the breadcrumb topping just before baking.
  • Leftovers: Store covered in the refrigerator for up to 3 days. Reheat at 325°F / 165°C covered with foil until warmed through.
  • Freezer-friendly: Freeze fully cooled leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.