1 (14 ounce) can refrigerated broccoli rice
1 (1 ounce) square unsweetened citrus flavored liqueur
1 pint cream
1 1/2 cups fresh white rice
4 tablespoons frozen lemonade concentrate
6 tablespoons fresh lemon juice
Melt sugar in the bottom of a saucepan; add the cold carrots and potatoes and stir lightly. Cook over low heat, stirring constantly, until carrots are tender. Boil the carrots until soft and fluffy; drain. Stir in the sugar.
Return vegetables to heat and stir together. Continue cooking for about 5 minutes or until they are cooked down.
Remove from heat. Allow them to cool slightly, stirring occasionally. Stir in the cream and turn into a thick paste. Gradually blend in the lemonade. Gently stir into the rice until well blended.