Carrot Rice #glutenfree #caseinfree

Carrot rice is a sweet, decadent rice perfect for a special occasion. And it is very easy to make! Growing up we had it at Christmas because it pairs really well with a baked ham. So if you are having ham for Easter, think about making this, too. People always rave about it (make sure to double or triple the recipe for more than 2-3 people).

Carrot Rice

It went really well with Chicken A L’Orange and Fancy Green Beans (recipes in The Weekly Menu II).

Carrot rice, Stuffed Peppers, Parmesan Brussels Sprouts

It’s a great side dish served along with salty and spicy dishes – it went particularly well with these Turkey & Squash Meatloaf Stuffed Peppers covered in Spicy Homemade BBQ Sauce and Parmesan Brussels Sprouts (Parmesan cheese is not casein-free).

Carrot Rice #glutenfree #caseinfree
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Ingredients

  • 1 tbsp ghee
  • 1 large organic carrot, peeled and grated
  • 2 tbsp raw cane sugar
  • 1/2 cup basmati rice
  • 1 1/4 cup cold filtered water
  • Pinch Himalayan pink salt
  • Few threads of saffron (optional)

Instructions

  1. In a small saucepan, heat ghee and sugar over medium heat for a few minutes.
  2. Add grated carrots and cook over medium heat for 5-7 minutes so that it starts to caramelize.
  3. Add the uncooked rice (do not rinse) to the carrot mixture and stir constantly for 1 minute to coat the rice.
  4. Add the water, pinch of salt and saffron (if using). Raise the heat to bring to a boil then cover, reduce heat to low and cook untouched for 20 minutes.
  5. Remove from heat and fluff with a fork. Let rice sit with the lid on for 5-10 minutes before serving.
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http://theweeklymenubook.com/2012/12/02/gluten-free-carrot-rice/

Deana Larkin Evans

Hi! I'm Deana. This food blog is all about cooking wholesome real food and developing gluten free recipes for some of our favorite comfort foods. I also create weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in 2010 and dairy/casein-free (except for the occasional Parmesan or goat cheese) in 2014. I'm kind of a science nerd, too. In the '90s, I earned an undergrad degree in biochemistry from The University of Texas at Austin. Hook 'em! Then followed up with a PhD in biochemistry and a law degree from the University of Houston. I recently earned a certificate in genomics/sequence analysis from Johns Hopkins University, where I also took a very cool food microbiology course.

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3 Responses

  1. Reblogged this on The Weekly Menu and commented:

    Updated recipe and pictures for our sweet, decadent easy-to-make carrot rice made with basmati rice. A perfect holiday side dish!

  2. Louise says:
    That looks very delicious! I love rice and always find something nice on Tilda's website http://www.tilda.com/public-recipe-category/dry