Carroty Rice Recipes

CARROT RICE

Steps:

• Finely chop the onion. Grate the garlic cloves. Keep them separated.
• Heat the oil in a heavy-bottomed pan. Cook the onions for about 2 minutes until slightly translucent.
• Add the garlic and curry powder and stir continuously for 1 minute.
• Add the rice and the grated carrots and stir for 1 minute until everything is well mixed.
• Pour in the vegetable broth, stir, cover the pot. Bring to a boil, lower the heat and simmer for about 10-12 minutes until the rice is cooked and the liquid is absorbed. Check the rice.
• Leave, covered, for 5 minutes.
• Carefully, mix in the butter until melted. Fluff with a fork and serve.

CARROT RICE RECIPE

Steps:

• Wash and soak rice for about 20 minutes. While the rice soaks, prepare the veggies mentioned in the ingredients list. After 20 mins drain the rice and set aside.
• Bring 2 cups water to a rolling boil, add drained rice and cook covered on a low heat until fully done. Fluff with a fork and cool completely. To cook in a pressure cooker, cook for 1 whistle with 1¾ cups water. You can also cook in an instant pot for 6 mins with 1¼ cups water.
• Heat a pan with oil and add cumin, cardamoms, cinnamon and bay leaf.
• When they begin to splutter, add onions and saute until transparent or golden.
• Saute ginger garlic paste till the raw smell goes away. Add carrots and saute for one to two minutes. Sprinkle salt and cook till carrot is slightly tender.
• Add spice powders - chili powder, garam masala and mint or coriander leaves. Stir and saute for a minute for the raw smell of chili powder to go away.
• Cover and cook on a low heat for 1 to 2 mins.
• Add cooked and cooled rice and sprinkle very little salt.
• Mix everything well and squeeze in some lemon if you like. Taste test and add more salt if needed.
• Garnish carrot rice with toasted cashews. Serve with a Raita.

CARROTS AND RICE

Steps:

• In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
• Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.