Carrots and Rice

1 cup sliced carrots

3 tablespoons minced onion

4 ½ cups water

2 teaspoons salt

2 cups uncooked long grain white rice

½ cup white sugar

1 cup half-and-half cream

¾ cup butter

In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.

Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.