Glazed Carrots in a Rice Cooker

• 600 grams Carrot
• 1 cube Instant bouillon granules
• 150 ml Water
• 2 tsp Olive oil
• 1 Bay leaf

1. Peel the carrots, slice into 5cm lengths and a width the same as your thumb.
2. Put the water and bouillon in a dish and heat until the bouillon dissolves.
3. Put everything in your rice cooker, lightly mix and top with a bay leaf.
4. I put my cooker on the quick-cook setting.
5. Mix it once while it is cooking for a better result.
6. Check on it when it has been in the cooker for 20-25 minutes, and when the carrots have softened, it's done.
7. Quickly mix with a rice spatula, spread out and an allow to cool.
8. Divide the carrots into portions and freeze.
9. O you can put them into a plastic bag with a zip and freeze.
10. Break them apart before they have completely frozen.
11. You can put them into your bento in a frozen state or you can let them defrost at room temperature.

carrot, bouillon granules, water, olive oil, bay leaf

Taken from cookpad.com/us/recipes/170578-glazed-carrots-in-a-rice-cooker (may not work)