This fluffy, and beautifully fragrant, Carrot Rice is made in one pot using the absorption method. It is flavoured with warming spices and has a delicate sweetness from the sultanas and carrots.
This carrot rice is great for families because…
- One-Pot – Which means less washing up (which is always a good thing)
- Flavoursome – The fragrant spices and delicate sweetness is a winning combination.
- Veggie Boost – The carrots are grated and mixed through the rice and are barely noticeable. A great way to add some extra veggies.
- A different way to serve carrots – Simply changing the way you cook or serve a vegetable can make a big difference in how it is accepted. If you have a carrot hating child then this may be a great dish to get them to start accepting them.
Carrot Rice Ingredients and Process Steps
- SPICES – Frying the spices enhances the flavour profile of the spices. You only need a little oil, and it is important to pay close attention to them. Stir the spices frequently, for around 1 min, and mind the heat.
- ONION – Helps to add flavour and body to the final dish. Saute, on low heat, stirring frequently, for 4 – 5 minutes until translucent
- CASHEW NUTS – Adds texture and crunch to the dish. Fry for around a minute, until they start to brown. NOTE: If making for under 5s either miss them out or chop finely.
- CARROT & SULTANAS – Adds sweetness to the rice dish. Add to the pan and cook for a couple of minutes, until the carrot starts to soften and the sultanas begin to plump up.
- RICE – Long grain rice or basmati both work. Add to the pan and stir to coat. This helps to stop the rice from sticking as much when cooking.
- STOCK & WATER – Add the stock and water, stir and cover. Bring to a simmer, then reduce heat to low so the water is simmering very gently. Cook for 15 mins or until the water has absorbed. Don’t be tempted to continually stir as this will activate the starches and make the rice gloopy. Don’t lift the lid either, you don’t want the steam to escape. (You can tilt the pot to check) NOTE: If cooking for a baby / young child you can reduce the sodium levels by using homemade or low sodium stock.
- REST & FLUFF – Remove from the heat, leave the lid on and rest for 10 minutes. This is an important step as it allows any residual liquid to get absorbed, resulting in fluffy rice. Fluff with a fork and serve. NOTE: Make sure to remove the spices before serving to baby / young child
The sweet and savoury flavour profile of carrot rice pairs great with curry or yogurt and is a delicious side for chicken or seafood.
Storing and Re-Heating Leftovers
If on the unlikely chance you find yourself with leftovers (I have a hard time stopping myself eating it all from the pan before serving it) then make sure to cool the rice as quickly as possible (within the hour).
- Refrigerate: Transfer to an airtight container and refrigerate for up to 1 day.
- Freeze: Transfer to an airtight, freezable container for 2-3 months. Thaw in the refrigerator, do not allow to thaw on the countertop.
- Reheating: When you reheat the rice, make sure it is piping hot all the way through and do not reheat the rice more than once. Reheat in the microwave, cover and rotate the rice so it retains its moisture and heats all the way through. Add a little water if needed.
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- Heavy Based Saucepan with Lid
- 1½ tbsp Vegetable Oil
- 3 Green Cardamom Pods
- 4 Cloves
- 1 Cinnamon Stick
- 1 Bay Leaf
- 1 Onion thinly sliced
- 2 tbsp Sultanas/ Rasins
- 12 Cashew Nuts SEE NOTES
- 2 medium Carrots peeled and grated
- 1 Cup (180g) Basmati Rice / Long Grain Rice
- 1 Cup (250ml) Chicken or Vegetable Stock / Broth
- ¾ cup (185 ml) Water
- Add the oil to a medium sauce pan over medium heat. Add the cardamom, cloves, cinnamon and bay leaf. Stir for a minute until fragrant.
- Reduce the heat to low, add the onion and saute, stirring frequently for 4 – 5 minutes until translucent.
- Add the cashews (if using) and fry for around a minute, until they start to brown.
- Stir in the carrots and sultanas, cook for another couple of minutes until they start to soften. Stir in the rice and mix well.
- Add the stock and water, stir and cover. Bring to a simmer, then reduce heat to low so the water is simmering very gently. Cook for 15 mins or until the water has absorbed.
- Remove from the heat, leave the lid on and rest for 10 minutes. This is an important step as it allows any residual liquid to get absorbed, resulting in fluffy rice. Fluff with a fork and serve