Tired of plain white rice? Try carrot rice! Made by boiling rice with grated carrot and seasoning, it’s a simple twist on the traditional side dish, and a great way to add extra vegetables to your meal.
- 1 cup Basmati rice (185 g)
- 2 cups water (450 ml)
- 2 carrots, grated
- 1 small onion
- 1 garlic cloves
- 1 thumb sized ginger
- ½ teaspoon ground cardamom
- 1 teaspoon olive oil
Heat up the oil in a pot, and add finely diced onions. Sauté for a few minutes until soft and translucent, then add grated or finely diced ginger and garlic along with the cardamom and bay leaf. Sauté for another 30 seconds, or until fragrant.
Add grated carrots and dry rice, and stir to combine the ingredients before adding the water. Cover with a lid, and bring the rice to a boil.
After boiling for about a minute, remove the pot from the heat and leave it covered. The steam and heat in the pot will continue to cook the rice. After about 10-15 minutes, or when all the water is absorbed, the rice is ready to serve.
- Leave the lid on the rice while it cooks and rests. This will keep the steam and heat inside the pot, which is important for the rice to cook through completely.
- Fluff the rice with a fork when it finishes cooking. This will make it light and airy.
- Leftover carrot rice stores well in a refrigerator for up to 3 days. Keep it in a sealed container, and reheat it in a pot or microwave before serving.
Calories: 200kcal | Carbohydrates: 42g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 176mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5095IU | Vitamin C: 3mg | Calcium: 31mg | Iron: 1mg