Creamy Rice Carrots
Elevate your side dish game with this indulgent Creamy Rice Carrots recipe, a perfect blend of comfort and elegance. Featuring tender long-grain white rice, perfectly cooked with a fluffy texture, and sweet, grated carrots simmered in a luxurious garlic-infused heavy cream sauce, this dish is pure satisfaction. Parmesan cheese adds a nutty, savory note, while a touch of butter enhances the velvety richness. Quick and easy to prepare in under 40 minutes, this one-pan wonder is an ideal accompaniment to roasted meats or as a hearty vegetarian option. Garnish with fresh parsley for a pop of color and flavor, and watch as this crowd-pleasing recipe becomes a family favorite. Perfect for weeknight dinners or special occasions, this creamy rice dish is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 cups water
- 2 medium carrots
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 2 cloves garlic
- 0.25 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear. This removes excess starch and helps the rice cook fluffy.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed rice and a pinch of salt. Reduce the heat to low, cover the saucepan, and simmer for 15-18 minutes until the rice is tender and the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
While the rice cooks, peel and grate the carrots using a box grater or food processor. Set aside.
Mince the garlic cloves finely.
In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, but not browned.
Add the grated carrots to the skillet and cook for 4-5 minutes, stirring occasionally, until the carrots soften slightly.
Pour in the heavy cream, stirring to combine with the carrots. Reduce the heat to low and let the mixture simmer gently for 5 minutes, allowing the flavors to meld.
Stir the cooked rice into the creamy carrot mixture until well combined. Add the grated Parmesan cheese, salt, and black pepper. Stir everything together and let it heat for another 2-3 minutes.
Taste and adjust the seasoning as needed.
Serve warm, garnished with freshly chopped parsley if desired.
Nutrition Facts
Calories |
1410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.9 g | 142% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 322 mg | 107% | |
| Sodium | 2892 mg | 126% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 6.4 g | ||
| Protein | 15.3 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 335 mg | 26% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 540 mg | 11% | |
*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.
