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+ servings
Cooked Carrot Rice in Pot

Carrot Rice

This carrot rice is flavoured with warming spices and has a delicate sweetness from the sultanas and carrots.
Course Side Dish
Cuisine Indian Inspired
Keyword Carrot Rice
Prep Time 5 minutes
Cook Time 23 minutes
Resting Time 10 minutes
Total Time 38 minutes
Servings 4
Calories 132kcal


  • Heavy Based Saucepan with Lid


  • 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


CASHEWS: Adds texture and crunch to the dish. If making for under 5s either miss them out or chop finely to prevent chocking.
STOCK / BROTH: If cooking for a baby / young child you can reduce the sodium levels by using homemade or low sodium stock.
SIMMERING: Don’t be tempted to stir when the rice is cooking 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)
SPICES: Make sure to remove spices before serving to baby/ young child. 
Makes just over 3 cups, once cooked and fluffed.
Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator. 


Calories: 132kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Sodium: 44mg | Potassium: 291mg | Fiber: 3g | Sugar: 7g | Vitamin A: 5095IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg