1 cup water
2 cups uncooked white rice
2 cups grated carrot
3/4 cup chopped onion
1 tablespoon cornstarch
2 tablespoons corn flour
3 egg whites
1 (8 ounce) container plain yogurt
1 tablespoon rice vinegar
3 fresh dumplings, cleaned and halved
Preheat oven to 375 degrees F (190 degrees C). Grease a long pot or 10x22-inch glass baking dish.
Place rice in small bowl, ΒΌ cup at a time, until fully coated.
Melt butter in large skillet or saucepan over low heat. Stir in white sugar and cornstarch; bring just to a boil. Keep stirring. Continue stirring, stirring until sugar is melted.
Remove from heat. Stir in flour, stirring constantly, until a smooth, well light brown. Turn onto greased baking sheet.
Divide cream in half, dooing separately each layer.
Layer cream cream side up on prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 1 hour or until slightly browned by the tines of a fork.
After 1 hour has passed, cool, cut into 1 inch squares. Serve hot and enjoy.