Creamy Rice Pudding With Shredded Salmon

Recipe
1.) 1 cup of Jasmine rice;
2.) 4 medium-sized carrots (diced);
3.) 1 medium-sized green jalapeno (chopped);
4.) 1 small onion (chopped);
5.) 1 cup of plain yogurt;
6.) 1 tablespoon of butter;
7.) 1/2 cup of shredded salmon;

8.) A pinch of dry pepper;
9.) Preferred seasoning for taste;
10.) Salt to taste.

Method
1.) Boil the rice, season with salt, onion, pepper and your preferred seasoning;
2.) Add the butter to the cooking rice when soft and the water almost dry;

3.) Stir in the yoghurt;
4.) Stir with a fork to mix and cook for 2 minutes;
5.) Add the vegetables (carrot, green jalapeno and Shredded Salmon), stir with fork and cook for 2 minutes;
6.) Serve hot.