Carrot Rice Puree - cooking recipe

Ingredients

2 tablespoons brown rice, uncooked
6 carrots, scrubbed and chopped in small pieces
1 1/3 cups water

Preparation

Place rice and carrots in a saucepan with the water and cover.
Simmeruntil the water is absorbed-about 30 to 40 minutes.
When cool, puree in blender or food processor until smooth.
Refrigerate, or freeze leftovers in ice cube tray.