Creamy Carrot Rice
Elevate your side dish game with this luscious Creamy Carrot Rice, a perfect blend of comfort and sophistication. Featuring tender basmati rice folded into a velvety sauce of heavy cream, grated Parmesan, and fragrant spices like cumin and paprika, this recipe brings a subtle richness to your table. Sweet, earthy grated carrots are sautéed with onions and garlic, adding both vibrant color and a burst of flavor to the dish. Finished with a sprinkle of fresh parsley, this one-pot wonder is ideal as a hearty main or the perfect complement to roasted meats or grilled vegetables. Ready in just 35 minutes, this crowd-pleaser is as simple to prepare as it is satisfying to enjoy.
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Recipe Information
Ingredients
- 1 cup Basmati rice
- 2 cups Water
- 2 medium Carrots
- 2 tablespoons Unsalted butter
- 1 small Onion
- 2 cloves Garlic
- 1 cup Heavy cream
- 0.5 cup Vegetable broth
- 0.25 cup Grated Parmesan cheese
- 0.5 teaspoons Ground cumin
- 0.5 teaspoons Paprika
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Fresh parsley
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
Peel and grate the carrots. Finely dice the onion and mince the garlic.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and reduce heat to low. Cover the pot and let the rice cook for 15 minutes, or until all the water is absorbed and the rice is tender. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.
In a large skillet or saute pan, melt the butter over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes.
Stir in the grated carrots and cook for an additional 4-5 minutes until softened.
Add the minced garlic and cook for 1 minute until fragrant.
Reduce the heat to low and stir in the heavy cream and vegetable broth. Let the mixture simmer gently for 3-4 minutes.
Add the grated Parmesan cheese, ground cumin, paprika, salt, and black pepper to the cream mixture. Stir until the cheese is melted and the sauce is smooth.
Fold the cooked rice into the creamy carrot mixture and stir until evenly coated and heated through.
Taste and adjust seasoning if necessary. Sprinkle fresh parsley on top before serving.
Serve warm as a main dish or side dish. Enjoy!
Nutrition Facts
Calories |
1492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.8 g | 145% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2000 mg | 87% | |
| Total Carbohydrate | 84.9 g | 31% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 13.6 g | ||
| Protein | 21.0 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1001 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
