Breeds are known for their love of baby foot, and this recipe for baby rice with a perfect crunchy bottom is the perfect way to satisfy those needs.

The recipe calls for a little bit of baby rice, but not too much, and not too little, for a more even texture.

Breeds also love this recipe because it gives them an easy way to get a big pile of rice in their mouth.

The baby rice recipe also is great for serving to a family or friends, and will add to your collection.

Recipe Ingredients Rice 1 large onion, finely chopped 2 cloves garlic, finely grated 1 pound baby rice (about 5 1/2 cups) 1 cup milk 1 cup flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups baby carrots, peeled and chopped 1/3 cup fresh chopped baby spinach 1/8 cup baby beets, peeled, finely diced 3 teaspoons dried thyme 1/5 teaspoon freshly ground black pepper 1/10 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon ground cinnamon 1/16 teaspoon ground nutmeg 1/6 teaspoon dried bay leaf 1/32 teaspoon freshly cracked pepper, for garnish Directions Heat the oven to 400 degrees F. Lightly oil a baking sheet and line it with parchment paper.

In a large skillet over medium-high heat, add the onion, garlic, and rice, and cook for about 10 minutes, stirring occasionally.

Add the milk, flour, salt, pepper, thyme, and beets and cook until the rice is cooked through, about 4 to 5 minutes.

Stir in the carrots, beets (in batches), spinach, baby carrots (if using), baby bees, and baby spinach, and stir to coat the rice thoroughly.

Place the rice on a baking tray lined with parchment or wax paper.

Drizzle with the remaining 3 tablespoons of the baby rice and top with the baby carrots and spinach.

Bake until rice is bubbling, about 45 minutes.

Remove the rice from the oven, and sprinkle the herbs over top.

Serve warm.

Notes This recipe makes enough rice for 2 to 3 servings.

If you are using less than that, reduce the amount of milk, salt and pepper.