Wash prunes, cover with cold water, add sugar and boil until ready. Cool and pit, strain the broth.

Peel carrot, dice it and sautee in butter.

Sort out rice and wash with cool water.

Put the prepared rice in the prune broth, using twice broth as much as rice. Boil for 10 minutes, add sautéed carrot, season with salt and cook until ready.

Reserve a part of whole prunes for garnish, dice the rest and combine with carrot and rice.

Put the ready dish in a plate in heap and garnish with whole prunes.