1 cup uncooked long-grain white rice
1 cup heavy cream, divided
1 cup cream cheese, divided
2 eggs
1 1/2 pounds carrots, sliced
1/2 cup grated Parmesan cheese
1/2 teaspoon white pepper
Preheat oven to 400 degrees F (200 degrees C).
In a blender or food processor, combine rice and cream. Blend until mostly smooth, 10 to 15 seconds. Discard remaining flour, including the cornstarch.
In a bowl, beat eggs with handheld mixer until frothy. Gradually add cream and beat until stiff peaks hold together.
Roll out carrots and scoop out the flesh, leaving approximately 1/2 inch of sweet skin on each. Then gently crumble the carrots into a ball or bag; set aside. Spoon cream cheese and egg mixture over the carrots, then sprinkle with pea soup mix, and pour equally over the carrots and egg mixture. Flatten the balls with a fork, pressing gently.
Bake 8 to 10 minutes in the preheated oven, turning often. Cool slightly before serving.
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