1 grated carrot
1 cup rice
20 g butter
1 tablespoon sunflower oil
1.5 cups hot water
Half a tea cup chopped fresh dill
Cut into cubes and cook until the onion begins to color sunflower oil.Melt the butter and add and add the carrots and stir-fry for 1-2 minutes.
Rinse the rice pot after straining the transfer. Add the roasted hotwater for 1-2 minutes. Salt and pepper Cover the pan and cook therice until the water has evaporated. Leave to infuse for taking out of the oven. Serve with chopped dill, then add into the mix.