Fruit pilaf

100 g rice

40 g dried apricots

? carrots

1 glass water

2 tbsp. butter

1 tbsp. raisins without seeds

1 tbsp. vegetable oil

sugar

salt

Slice the carrots into strips, fry in butter.

Add the carrots to the rice, pour water, add butter, sugar, salt and cook to a full boil-off of liquid in an open container.

Pour hot water raisins and dried apricots, leave on for 15 minutes, then drain, chop the dried apricots diced.

Add the raisins and apricots in the rice for 10 minutes until it is ready, stir, cover and cook until ready within half an hour on a slow fire. To mix.

Put fruit risotto on a plate before serving, garnish with fresh mint.