Carrot Rice Puree Recipes

RICE AND CARROTS PUREE

Steps:

• Preparing your own homemade rice puree is a great way to feed your family hearty meals at any age! Start with quality Carolina® White Rice and blend together with your favorite fresh or frozen carrots for a nutrient-rich meal.
• Step 1 Rinse rice.
• Step 2 Combine rice, water, and carrots in a small heavy bottom stainless steel pot.
• Step 3 Bring to a boil. Reduce heat to low, cover and simmer 15 minutes.
• Step 4 Remove from heat and let stand 5 minutes.
• Step 5 Puree with a hand blender or food processor until smooth.
• Step 6 Serve warm or cold. Cooking Tips If Puree is too thick it can be thinned with water or organic broth. Rice Puree can be stored in the refrigerator in an airtight container for 3 days. You can also portion into an ice cube tray or muffin pan and freeze. Store in an airtight container for up to 1 month. Allow to thaw in the refrigerator.

RICE AND CARROTS PUREE

Steps:

• This simple puree made with fresh or frozen carrots and Mahatma® White Rice is tasty and perfect for all ages to enjoy! It's even freezer friendly if you want to prep your meals ahead of time.
• Step 1 Rinse rice. Step 2 Combine rice, water, and carrots in a small heavy bottom stainless steel pot. Step 3 Bring to a boil. Reduce heat to low, cover and simmer 15 minutes. Step 4 Remove from heat and let stand 5 minutes. Step 5 Puree with a hand blender or food processor until smooth. Step 6 Serve warm or cold.
• Tips If Puree is too thick it can be thinned with water or organic broth. Rice Puree can be stored in the refrigerator in an airtight container for 3 days. You can also portion into an ice cube tray or muffin pan and freeze. Store in an airtight container for up to 1 month. Allow to thaw in the refrigerator.

CARROT RICE PUREE

Steps:

• Place rice and carrots in a saucepan with the water and cover.
• Simmeruntil the water is absorbed-about 30 to 40 minutes.
• When cool, puree in blender or food processor until smooth.
• Refrigerate, or freeze leftovers in ice cube tray.

PUREED CARROT SOUP

Steps:

• Heat the butter and olive oil in a large, heavy soup pot over medium-low heat and add the onion. Cook, stirring, until tender, about 5 minutes. Add the carrots and 1/2 teaspoon salt, cover partially and cook for another 10 minutes, stirring often, until the vegetables are tender and fragrant. Add the rice, water or stock, salt (about 1 1/2 teaspoons), and sugar. Bring to a boil, reduce the heat, cover and simmer 30 minutes, or until the carrots are tender and the soup is fragrant.
• Blend the soup either with a hand blender, in batches in a blender (cover the top with a towel and hold it down to avoid hot splashes), or through a food mill fitted with the fine blade. The rice should no longer be recognizable (it thickens the soup). Return to the pot. Stir and taste. Adjust salt, add a generous amount of freshly ground pepper, and heat through. If the sweetness of the carrots needs a boost, add another pinch of sugar.
• Serve, garnishing each bowl with croutons and a sprinkle of herbs.