Carrot Rice

Revised 2012 Apr 15

3 servings


1 cup basmati rice
2 cups water
1 tablespoon butter
1 onion, thinly sliced
3/4 cup carrots, grated
salt, to taste
sriracha, to taste
1/2 teaspoon laos
1/4 cup almonds sliced


Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 15 minutes.

Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in laos, carrots, sriracha, and salt. Reduce heat to low and cover to steam 5 minutes. Stir in almonds. When rice is done, add it to skillet and stir gently to combine with other ingredients.

For presentation note that the rice picks up the orange colour of the carrots.

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