• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Food and Journeys

International Recipes from Around the World

  • RECIPE CATEGORIES
  • WORLD CUISINES
  • HOW-TOS
  • ABOUT
    • About Me
    • Notes on Copyright
    • Privacy Policy
menu icon
go to homepage
  • Recipes
  • Cuisines
  • How-Tos
  • Guides
  • Subscribe!
  • About Me
  • Policy
  • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Cuisines
    • How-Tos
    • Guides
    • Subscribe!
    • About Me
    • Policy
    • Copyright
    • Facebook
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Side Dishes

    Finnish Carrot Casserole (Porkkanalaatikko)

    Published: Dec 10, 2020 · Modified: Aug 25, 2021 by Neriz

    Jump to Recipe

    Experience a piece of Northern Europe in your home this Christmas with Finnish Carrot Casserole (Porkkanalaatikko). A traditional side dish from Finland that is a staple in every Christmas table.  Rice, milk, and carrots — a perfect balance of creamy, sweet, and comfort in every serving!

    An overhead image of Finnish Carrot Casserole, ready for serving on the Christmas table.

    (*This post contains some affiliate links)

    I got two Finnish casseroles now on the blog – Cabbage Casserole, and this, Carrot Casserole.  No need to tell you that the Finns love their casseroles. 🙂

    Porkkanalaatikko though, is slightly more special because it is a traditional Christmas side dish, often served with baked ham.

    It’s creamy rice, with a hint of sweetness coming from the carrots and the syrup — just perfect for the holidays.  

    IF YOU WANT MORE CLASSIC FINNISH RECIPES, THEN YOU WILL LIKE THESE POSTS!

    • Finnish Salmon Soup (Lohikeitto)
    • Finnish Oven-Baked Pancake

    Ingredients

    An image showing all the ingredients you need to prepare Finnish Carrot Casserole.
    • Breadcrumbs – or panko, if that’s what you have; you only use this for the crunch on top of porkkanalaatikko.
    • Carrots – peeled and grated coarsely.
    • Butter – unsalted.
    • Rice – short grain or medium grains are the best kind to use because they are creamier.  For this porkkanalaatikko recipe, I use arborio rice, the same type usually used for risotto.
    • Ginger – fresh, grated ginger is always recommended; but if you’re having a hard time finding it, powdered ginger is a good substitute
    • Syrup – light syrup is preferable, but if you’re using a dark one, keep in mind that it will affect the color of your porkkanalaatikko.
    • Egg – one medium-sized egg (63 to 73 grams).
    • Milk – full cream milk, if possible.
    • Salt and pepper – to season
    • Nutmeg – optional; that’s why I did not include it in the image above.  If you love nutmeg, though, feel free to add it to your porkkanalaatikko.
    A closer shot of the inside of a creamy carrot casserole, highlighting the mix of rice and carrots in the casserole.

    Preparation

    Start preparing your Finnish carrot casserole by combining rice, half a cup of milk, and half a cup of water in a medium saucepan (photo 1).

    Set heat to medium-high, cover pan with a lid, and bring to a boil.

    Add the remaining milk (photo 2).

    Put the lid back on and simmer until the rice has softened (about twenty-five minutes), stirring occasionally.

    First part of a collage of images showing the step by step process on how to make creamy carrot casserole.

    Take the rice off the heat and set aside to cool.

    Using a large mixing bowl, combine and mix cooled rice with milk, syrup, salt and pepper, and ginger (photo 3).  

    Add grated carrots and egg and mix to combine evenly (photo 4).

    Preheat oven to 180°C (350°F).

    Second part of a collage of images showing the step by step process on how to make traditional Finnish Carrot Casserole.

    Transfer carrot and rice mixture into an ovenproof dish.

    Sprinkle with breadcrumbs (photo 5).

    Add bits of butter on top and use a spoon to create dents on top of the carrot casserole (photo 6).

    Place the dish in the oven for fifty to fifty-five minutes, or until the top has turned deeper in color.

    Set aside for about ten minutes, then serve.

    An overhead shot of a serving of baked carrot casserole, served with a glass of mulled wine.

    Helpful tips

    • Do not forget to stir the rice and milk occasionally while simmering.  It helps in checking that nothing sticks at the bottom of the pan.
    • Make sure the rice and milk have cooled down before mixing with the rest of the ingredients.
    • Do not fill the ovenproof dish to the rim. Instead, leave some space on the top because the porkkanalaatikko will ‘puff up’ once cooked. 
    A closer shot of a slice of carrot casserole, with the baking dish in the background and a glass of mulled wine.

    FAQs

    What can I substitute for syrup?

    You can use honey or molasses to make porkkanalaatikko.  I even know some friends who prefer to use brown sugar. 

    When you are using sugar, you have to make sure that it has dissolved.  The best way to do this is to mix it with the milk and rice; then, add them with the carrots. 

    Can I precook the carrots?

    Some people do.  They boil the carrots first, then mash them before mixing them with the rice and milk.  You can try doing it this way if you prefer.

    I prefer to grate them finely to keep some texture in the carrots. I’ve never had problems with them being raw when I prepare them this way.

    So, what are you waiting for?  Give porkkanalaatikko a try, and let me know what you think! 🙂

    Text for Roundup Sections
    • Around the World: Traditional Christmas Dishes
    • Classic Finnish Recipes

    An overhead image of Finnish Carrot Casserole, ready for serving on the Christmas table.

    Porkkanalaatikko Recipe (Finnish Carrot Casserole)

    A traditional Christmas dish from Finland, this creamy Carrot Casserole (Porkkanalaatikko) is an excellent side dish for grilled or roasted meat. Or if you want to do it like the locals, serve it with baked ham. Yum!
    5 from 1 vote
    Print Pin Rate
    Course: Side Dish
    Cuisine: Finnish
    Prep Time: 25 minutes
    Cook Time: 1 hour 30 minutes
    Total Time: 1 hour 55 minutes
    Servings: 8
    Calories: 178kcal
    Author: Neriz

    Equipment

    • Medium-Sized Saucepan
    • Mixing Bowls
    • Pyrex Measuring Cups
    • Baking Dish (3.15 qt.)
    • Rubber Spatula
    • Grater

    Ingredients

    • 1/2 cup short-grain or medium-grain rice
    • 1 & 1/2 cups milk
    • 1/2 kg carrots (about 1 lb), peeled and finely grated
    • 2 tbsp light syrup
    • 1/2 tsp ginger, fresh and grated
    • 1 large egg
    • 6 tbsp breadcrumbs
    • 2 tbsp butter, chilled and cut into small cubes
    • salt and ground white pepper, to season

    Instructions

    Preparing rice:

    • Using a medium-sized saucepan, combine rice with 1/2 cup of water and 1/2 cup of milk.  
    • Cover with a lid and bring to a boil.
    • Add the remaining 1 cup of milk, cover, and simmer until the rice turns soft (stir occasionally).  It normally takes about 25 minutes.
    • Take the rice off the heat and set aside to cool.

    Assembling porkkanalaatikko:

    • Preheat oven to 180°C (350°F).
    • Using a large mixing bowl, combine rice with milk, syrup, salt and pepper, and ginger.  Mix.
    • Add carrots and beaten egg.  Mix evenly.
    • Transfer casserole mixture into an ovenproof baking dish, leaving some room on top.
    • Sprinkle top with breadcrumbs.
    • Add butter and use a spoon to make indentations (or decorations) on top.

    Baking creamy carrot casserole:

    • Place the dish in the middle of the oven for 50 to 55 minutes, or until the top turned darker in color.
    • Take the casserole out of the oven and set aside for 10 to 15 minutes.
    • Serve and enjoy your porkkanalaatikko!

    Notes

    • Cook’s Tip #1:  Short-grain or medium-grained rice is the best type to use for this Finnish carrot casserole recipe — I generally use arborio rice when I make porkkanalaatikko at home.
    • Cook’s Tip #2:  Do not forget to mix the rice occasionally when you’re simmering it with the milk. It helps the rice from sticking at the bottom of the pan.
    • Cook’s Tip #3:  Make sure the rice and milk mixture is completely cooled before adding the rest of the ingredients.
    • Variation #1:  You can use powdered ginger if you don’t have fresh ones.
    • Variation #2:  If you don’t have light syrup, you can use molasses, honey, dark syrup, or brown sugar as alternatives.  However, if you are using brown sugar, you have to mix them with the milk mixture to ensure they had dissolved when you add the carrots.

    Nutrition

    Calories: 178kcal | Carbohydrates: 28g | Protein: 5g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 152mg | Potassium: 297mg | Fiber: 2g | Sugar: 10g | Vitamin A: 10637IU | Vitamin C: 4mg | Calcium: 91mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @foodandjourneys or tag #foodandjourneys!

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Neriz

    Hej there!

    A smorgasbord of traditional and delicious international recipes awaits you, so feel free to look around and pick your favorites. No need to leave your kitchen to experience the real deal!

    Learn more about me →

    Image for listing as-featured-on

    For Your Sweet Tooth!

    Cover image for Traditional German Desserts and Recipes, showing a collage of German sweets and treats.
    A collage of images showing a variety of traditional Swedish desserts.
    A collage of images showing authentic Italian cookies.
    Feature image for post for Fika meaning and recipes, showing a collage of Swedish treats.

    Readers’ Favorite Cuisines

    Latest cover (May22) of Easy Spanish Recipes, showing a collage of traditional Spanish dishes.
    Cover image for Easy Thai Recipes, showing a collage of classic Thai dishes.
    Latest cover for Authentic Swedish Recipes Post showing a collage of classic Swedish dishes.
    Latest cover for Authentic German Recipes Post (Oct 2021), showing a collage of classic German dishes.
    Cover for Traditional Italian Regional Recipes, showing a collage of savory regional dishes.
    Jun2021, latest collage of images showing different traditional Portuguese dishes.

    Popular Posts

    Freshly baked Swedish almond cakes, on a cooling rack.

    Swedish Almond Cake (Mumma)

    Swedish Almond Tart

    Swedish Almond Tart

    A shot of a pan of Arroz de Tomate, fresh out of the stove, highlighting the sauce and the bits of tomatoes and parsley leaves.

    Portuguese Tomato Rice (Arroz de Tomate)

    An overhead shot of a basket of Biscotti Regina, served with coffee.

    Sicilian Sesame Seed Cookies (Biscotti Regina)

    An overhead shot of a freshly baked Italian Apple Cake, with powdered sugar and fresh apples on the side.

    Torta di Mele (Tuscan Apple Cake)

    An overhead shot of a bunch of freshly baked taralli, served with a shot of espresso, with scaterred fennel seeds on the background.

    Taralli (Italian Crackers)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    An overhead shot of three pieces of Italian breakfast pastries, served with espresso.

    Italian Cream Filled Pastry (Pasticciotto)

    Favorite Soups!

    Feature image for Roasted Eggplant Soup, showing it in a bowl, with some bread on the side.

    Turkish-Style Roasted Eggplant Soup

    A serving of Greek Chickpea Soup, with some kalamata olives on the side.

    Greek Chickpea Soup

    Two bowls of Portuguese Green Soup, with some raw kale on the countertop.

    Portuguese Green Soup (Caldo Verde)

    An overhead shot of a bowl of Lebanese Sour Lentil Soup, with slices of lemon on the side, and a bunch of fresh coriander.

    Lebanese Sour Lentil Soup (Adas Bhamod)

    An overhead shot of Creamy Celeriac Soup, garnished with dill, ready for serving.

    Turkish Celeriac Soup

    An overhead shot of a bowl of yellow pepper soup, garnished with croutons and fresh parsley.

    Yellow Pepper Soup

    An overhead shot of a pot of Minestrone alla Milanese, ready for serving, with carrots, basil and cheese on the side.

    Minestrone alla Milanese (Summer Minestrone)

    Two servings of German Potato Soup (Kartoffelsuppe). Both creamy potato soup servings are garnished with spring onions.

    German Potato Soup (Kartoffelsuppe)

    Two bowls of German Goulash Soup, ready for serving, with a slice of bread on the side.

    German Goulash Soup (Gulaschsuppe)

    An image showing two bowls of Finnish Salmon Soup served with some bread.

    Finnish Salmon Soup (Lohikeitto)

    Hearty Stews

    Feature image of Spanish Chorizo and Chickpea Stew, showing a serving of the dish, with slices of bread.

    Spanish Chorizo and Chickpea Stew

    Feature image for Lebanese Chicken Stew with Vegetables, showing a serving of the dish, with fresh lemon next to it.

    Lebanese Chicken Stew with Vegetables

    Feature image for Spanish Beef Stew, showing a serving of the dish, with bread on the side.

    Spanish Beef Stew (Easy Stovetop Recipe!)

    An overhead shot of a bowl of Swedish stew, with some boiled potatoes and pickled beets on the side.

    Swedish Beef Stew (Kalops)

    Overhead shot of a serving of Tuscan beef stew, served with toasted bread.

    Tuscan Beef Stew with Red Wine (Peposo)

    An image showing a serving of Ethiopian Spicy Pumpkin Stew, with the skillet on the back.

    Ethiopian Spicy Pumpkin Stew (Duba Wat)

    An overhead shot of a serving of authentic chicken cacciatore.; served with some bread.

    Easy Chicken Cacciatore

    Ossobuco

    Ossobuco

    Traditional Pasta Dishes

    Feature image for Gorgonzola Pasta with Peas, highlighting the creaminess of the sauce.

    Pasta with Gorgonzola Sauce & Peas

    Feature image for pasta alla sorrentina, highlighting the melted cheese on top.

    Pasta alla Sorrentina

    Feature image for Pasta alla Gricia, showing a serving of the dish, topped with grated pecorino and ground black pepper.

    Pasta alla Gricia (Guanciale Pasta)

    Feature image for bucatini all'Amatriciana, showing it served on a plate, with freshly grated pecorino Romano on top.

    Bucatini all’Amatriciana (Pasta with Guanciale and Tomatoes)

    Feature image for spaghetti alle vongole, showing the dish on a plate, for serving.

    Spaghetti alle Vongole (Pasta with Clams)

    Feature image for traditional pasta alla norma, showing the dish garnished with freshly grated ricotta salata.

    Traditional Pasta alla Norma (Sicilian Eggplant Pasta)

    Feature image for Pasta with Bell Peppers, showing the dish on a plate, garnished with parsley.

    Pasta with Bell Peppers

    Overhead shot of a bowl of Risoni Pasta Salad, garnished with more fresh basil.

    Risoni Salad

    Footer

    Policy

    • Privacy Policy

    Contact

    • About Me

    Copyright

    • Notes on Copyright

    A participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Copyright © 2022 · FOOD AND JOURNEYS