Carrot Rice

Carrot rice, now that's a fresh idea! Most people might think of it as just another vegetable rice served with chips and the daily special, but this dish offers something a little different. It's a fantastic way to transform plain leftover rice from your freezer into a flavourful meal, and with this recipe, you'll be starting from scratch. So, what sets it apart? We use grated carrots, frozen peas, chunky onions, and a few whole spices along with garam masala. The process begins by sautéing the onions in butter until lightly browned, then adding the peas and whole spices to ensure they're cooked through. Ground spices and grated carrots are added next, just long enough to develop their flavours, with the rice stirred in at the end. This dish is versatile and pairs beautifully with almost any curry.

 Leftover frozen plain rice can be used, but remember to defrost it first.

Serves 4 people

Preparation time 10minutes, cooking time 30 minutes,

Recipe Difficulty level - Beginner-Friendly

Special equipment - none

Nutritional values for carrot rice

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Carrot rice made with these ingredients provides approximately 230-280 calories per serving, primarily from the 1 cup of basmati rice which contributes about 200 calories, along with healthy fats from the butter (around 50 calories) and coconut oil (about 40 calories). It also offers dietary fiber from the carrot, peas, and onion, as well as small amounts of protein and micro-nutrients like vitamin A from the carrots, antioxidants from the spices, and minerals from the salt and herbs. The addition of sultanas adds a touch of natural sugars, increasing the calorie content slightly. Overall, this dish is a flavourful, nutrient-rich option that balances carbohydrates, healthy fats, and vegetables.

Carrot Rice

Carrot rice is a wonderful dish that combines rice with grated or chopped carrots, but i find grated give more flavour and this is often seasoned with spices such as cumin, turmeric, or garam masala, and sometimes includes ingredients like garlic, onions, or peas. Its origins are rooted in Indian cuisine, where carrot rice, known as "Gajar Rice" or "Gajar Pulao," is a popular, nutritious, and colorful dish enjoyed for its sweet and savory flavour profile. Carrots, being rich in vitamins A and C, add both nutritional value and natural sweetness to the dish. Variations can be found across different regions in India and neighboring countries, often adapted to local tastes and available ingredients.

I experimented with a version of this dish using leftover coconut rice, and it turned out to be a wonderful fusion of tropical and Indian flavours. The richness and subtle sweetness of the coconut rice complemented the savory spices, creating a unique and delicious combination that highlighted the best of both worlds

Carrot Rice Recipe

Ingredients:

• 1 cup of basmati or long grain rice

• 1 ¼   cups of water

• A knob of butter

• 1 teaspoon of coconut oil

• 1 teaspoon of cumin seeds 

• 4 cardamon pods split open 

• 2 cinnamon sticks broken 

• 1 teaspoon of garam masala or a mixed spice

• ½  onion thinly sliced or chunky chopped

• 1 carrot peeled and grated

• A handful of frozen peas (no need to defrost)

• A hand full of sultanas ( if you wish) 

• 1 tsp Himalayan or Celtic sea salt

• Fresh chopped mint or coriander leaves for garnish

How to cook Carrot Rice

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Step 1:   

Wash the rice in cold water to wash out most of the starch and any impurities, then cover the rice with water and soak for at least half an hour. Once the rice has soaked rinse again until the water runs clear, then give a final rinse with boiling water.

Step 2: 

In a pan with tight-fitting lid melt the butter . Now add the rice and stir so that all the butter coats the rice grains.

Step 3:

Now add the water and salt and bring to the boil for a minute or two give one last good stir. 

Step 4:

Place the tight fitting lid and reduce the heat to the lowest level possible. Set a timer for 15 minutes, when this has passed turn off the heat and set a second timer again for another 15 minutes  try not to lift the lid during the cooking process. 

Step 5:

Now remove the lid and using a fork gently lift the rice from the bottom of the pan to separate the grains. Leave to rest if you can in a warm place.

Step 6:

In a Chinese wok or something similar melt the coconut oil or butter and add sliced onions and fry until lightly brown, then add the cumin seeds followed by the whole spices and  stir fry.

Step 7:

Add the carrots, frozen peas and garam masala, cook until the peas are cooked through finally add the rice and fully combine, sprinkle the sultanas and garnish with coriander leaves.

Goes well with

Lamb Phall

Tarka Dhall

Garlic Naan

Frequently Asked questions for Carrot rice

How should I store leftover carrot rice?

Store any leftover carrot rice in an airtight container in the refrigerator for up to 2-3 days. To maintain freshness, reheat thoroughly before serving.

Can I freeze leftover carrot rice?

Yes, you can freeze leftover carrot rice in an airtight container or freezer bag for up to 1 month. When ready to serve, thaw in the refrigerator overnight and reheat thoroughly.

What's the best way to reheat carrot rice?

Reheat in the microwave, adding a splash of water or broth to keep it moist, or reheat on the stove top in a skillet over medium heat, stirring occasionally until hot

Can I customize the vegetables or spices?

Absolutely! Feel free to add other vegetables like bell peppers or zucchini, or adjust the spices to suit your taste preferences.

Is this dish suitable for vegetarians or vegans?

Yes, the dish is vegetarian. To make it vegan, use plant-based butter or oil instead of butter and ensure all spices and ingredients are vegan-friendly.

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How to make Carrot Rice

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Cheers Steve.