Carrot Rice

This is a classic Saidah recipe, and it has been on heavy rotation for my family lately. The kid loves rice. I appreciate recipes like this because they are great for teaching kids essential kitchen skills like ingredient prep, sharp-tool safety, and “clean as you go” tricks! Not to mention, carrot rice is an easy way to add extra nutrition, flavor, and color to any dinner plate.  You will love this recipe is quick and simple, and it goes with anything. If you have leftover white rice or coconut rice on hand, it is a great way to use those leftovers. If you are stuck in a plain rice rut, give this recipe a try. Carrot rice pairs well with roasted or BBQ chicken, stewed chicken, fish, sautéed veggies and tofu, and almost anything else you can think of. 

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*Additional photos, notes, and tips listed at the end of this recipe for further guidance.

INGREDIENTS

2 cups long grained parboiled white rice

• 4 cups water

• 1 tbsp Better than Bouillon, Roasted Chicken Flavor

• 2 tbsp butter

• 3 tbsp olive oil

• 1 cup shredded carrots

• 1/2 cup diced celery

• 1/2 yellow onion

• 1/2 tbsp crushed garlic

• 2 tsp ginger powder (or 1/2 tbsp grated fresh ginger)

• 6 sprigs fresh thyme (optional)

• 1 bay leaf (optional)

• 1 tbsp dried parsley (optional)

• Salt and black pepper to taste

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INSTRUCTIONS

1. Steam rice by combining long grained parboiled white rice, water, Better than Bouillon, thyme, and bay leaf in a pot or rice cooker, and cook covered on low heat until water is fully absorbed. 

2. Combine butter and olive on medium heat until butter is fully melted and begins to simmer. Add carrots, celery, onion, garlic, and ginger. Saute until softened and onions become translucent in color. 

3. Season with parsley, salt and pepper.

4. Slowly add cooked rice, and mix until fully combined. 

If you make or adjust this recipe, we would love it if you tag us on Instagram at @thematchingaprons

NOTES ON INGREDIENTS

For a plant-based option, use vegetable broth or bouillon instead of the chicken flavor. Also, swap the butter for plant based butter or use extra olive oil.

Better than Bouillon, Roasted Chicken Flavor. This adds delicious flavor, and it is more convenient and affordable than keeping chicken broth on hand. Feel free to substitute this ingredient by using any broth/stock instead of water. 

Butter and Olive Oil. We use both for the flavor, but you can opt to use one over the other- just make sure to add extra of whichever you are using.

NOTES ON INSTRUCTIONS

Washing rice. We wash our rice, but we understand that not everyone does this. If you are washing your rice, adjust this recipe by reducing the water by about 1/2 cup and make sure your rice is fully drained to preserve the texture. 

Cook rice. We use a rice cooker for convenience. If you are using your stovetop, remember to cook the rice covered on low heat. This will reduce the risk of burning or overcooking.

Heat butter and oil. Sauté veggies. A lot of people prefer to make carrot rice by combining all of the ingredients at once and boiling until the rice is cooked. However, we find that breaking these steps down and sautéing the veggies separately allows for all of the flavors to fully come through. This method also preserves the texture of the rice and the veggies.

Season to taste.

Add cooked rice, and mix until fully combined.