This carrot rice recipe is a flavorful side dish or light main meal made with only a few ingredients and ready to serve in less than 30 minutes.
Carrot rice and rice dishes, in general, are a staple in my house; I've cooked these grains in so many different ways. Check out some favorite rice recipes: traditional Romanian pilaf with chicken, vegan Romanian vegetable rice, or Simple Buttered Rice with Garlic.
For other international flavors, try this Korean Gochujang fried rice, the Spanish rice and beans, or this Costa Rican black beans and rice.
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Recipe ingredients
Rice: Any long-grain rice is fine, but I prefer basmati or jasmine; they have more flavor than plain sorts. Both usually need to be cooked for about 10 minutes, but check the packet's instructions.
Carrots: About 9 oz / 250 g (roughly 2 to 3 cups when grated using the coarse side of a box grater).
Curry powder: I use Madras curry very often when making carrot rice. I love its flavor and yellow color, which fits this dish well. It is only mildly hot, so 2 teaspoons will not add too much heat.
- You can use another sort of curry powder, whatever you like or have in the pantry. Just remember to adjust the amount you use if your powder is spicier.
See the recipe card for full information on ingredients and quantities.
How to make carrot rice?
Step #1: Saute the onion and add the garlic and curry powder. Stir well.
Step #2: Add rice and grated carrots and stir well.
Step #3: Pour in the vegetable stock and stir.
Step #4: Cook, covered for about 10 minutes until grains and vegetables are tender. Rest for 5 minutes, add butter, and fluff the rice.
Good to know!
Don't stir it while the carrot rice is cooking; doing so would make it sticky. Also, if you stir when it is almost done, you might crush some of the grains.
Try not to lift the lid during cooking. It is better left alone; not too much steam should escape during cooking.
Let stand for about 5 minutes (up to 10) before serving. It makes it fluffier.
How to store and reheat?
Rice should not be left at room temperature for more than two hours.
Refrigerate leftovers in an airtight container for about 3 days.
Reheat on the stove. Add a splash of water or vegetable broth, cover the pot, and reheat gently for 4-5 minutes while stirring frequently and breaking the lumps.
Freeze leftovers for 1-2 months. Defrost and reheat.
How to serve?
You can serve the carrot rice as a light main meal with a green salad with vinaigrette or yogurt dressing on the side.
You can also serve it as a side dish for any kind of curry. For instance, this delicious chicken balti curry or this asparagus coconut curry.
It is also perfect for serving with cast-iron chicken thighs, turkey skewers, or beef koftas.
Carrot Rice
Ingredients
- 1 small onion
- 2 garlic cloves
- 1 tablespoon vegetable oil or olive oil
- 2 teaspoons curry Note 1
- 1½ cups long grain rice 300 g, Note 2
- 2½ cups carrots grated, 9 oz/ 250 g
- 2½ cups vegetable broth 600 ml
- 1 heaped tablespoon butter
- fine sea salt and ground black pepper to taste
Instructions
- Chop: Finely chop the onion. Grate the garlic cloves. Keep them separated.1 small onion + 2 garlic cloves
- Saute: 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.1 tablespoon vegetable oil + 2 teaspoons curry
- Add the rice and the grated carrots and stir for 1 minute until everything is well mixed.1½ cups long grain rice/ 300 g + 2½ cups carrots/ 250 g
- Simmer carrot rice: 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.2½ cups vegetable broth/ 600 ml
- Leave, covered, for 5 minutes. Carefully mix in the butter until melted. Adjust the taste with salt and pepper if necessary. Fluff with a fork and serve. 1 heaped tablespoon butter
Notes
- Curry: I had Madras curry, which is very flavorful but only mildly hot. You can use any curry mixture you like and adjust the amount according to taste. If the curry is very hot, you might want to use a smaller amount.
- Rice: Basmati and jasmine rice are great, but plain long-grain rice is also great. Basmati and jasmine usually need about 10 minutes of cooking time, while other sorts of long-grain rice might need 12 to 15 minutes. Check the packet's instructions on the matter and prolong the cooking time accordingly.
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