3 cups wild rice
2 cups baby carrots
2 1/2 cups white sugar
3 tablespoons margarine
1 teaspoon salt
1 teaspoon baking powder
1 (2 ounce) package cream cheese
3 (6 ounce) packages instant vanilla pudding mix
1 1/2 cups butter, melted
1 teaspoon water
2 eggs
1 cup chopped pecans
In a medium bowl, mix rice, carrots, sugar, margarine, salt, baking powder, pudding mix, butter, water, eggs and chopped pecans. Arrange 4 of the pecans directly on top of the rice mixture. If you forget to package a chunk of rice, just roll it up and place it inside a large sheet of waxed paper, wrapping tightly around the rice. Cook for 5 minutes in the preheated oven, or until heated through.