Ready in 2 hours 30 minutes
Bring the water to the boil in a thick-bottomed saucepan.
Add the rice and cook, stirring, until water is wholly absorbed in it. Add the milk and bring the mixture to the boil again, stirring frequently. Lower the heat to minimum, cover the pan with lid and simmer until the rice and milk have thickened into a soft-textured, velvety smooth porridge. Stir every now and then to prevent the porridge from burning on the bottom or forming a skin on the surface.
Meanwhile, peel the carrots and cut off their ends. Cut the carrots in about 5 cm long chunks. If they are very thick, halve them lengthwise. Cook the carrots in boiling water until tender. Pour out the cooking water. Place the uncovered pan back to the warm stove plate, so that the excess moisture will evaporate, and the carrots feel dry.
Puree the carrots through a foodmill.
Mix the carrot puree in the rice porridge and let the mixture cool a bit. Add the salt, molasses, eggs and half of the cream. Whip the rest of the cream and gently fold it in. Pour the batter into one or two buttered oven casseroles.
Sprinkle the surface with a thin layer of dry bread crumbs and decorate it by pressing little bumps on it with the tip of a spoon. Dot the surface with pats of butter.
Bake the casserole either at 175 C for 1 - 1.5 hours or at 200 C for about 1 hour until the batter is set and cooked, slightly puffed and golden brown on top. Serve the casserole with baked Christmas ham.