Rice casserole with zucchini, carrots and cauliflower

Wash the rice, boil it, drain it in a colander, rinse with hot water and wipe.

Wash the cauliflower, break it into small florets, and boil.

Cut the zucchini into thin strips.

Peel, wash, and grate the carrot on a coarse grater.

Mix carrots and zucchini, add half of the butter, pepper, salt, and simmer covered until cooked.

Wash the parsley leaves, chop them, and mix with the stewed vegetables.

Layer the porridge and vegetable mixture in a greased pan.

Level the surface and pour with a mixture of milk and eggs.

Bake in a preheated oven until done.

Cut the finished casserole into portioned pieces and serve at the table.