Carrot Rice
This carrot rice recipe is packed with flavor: caramelized onions, spiced nuts, raisins, and fluffy rice. A perfect special side dish.
Ingredients
Rice
- 3-4 tbsp olive oil
- 1 medium-large onion, about 250g, thinly sliced
- 1 tsp salt
- 5 medium carrots, about 300g, grated
- 1½ cups rice
- 2¼ cups boiling water
Topping
- ½ cup raw mixed nuts, about 80g
- 1 tbsp olive oil
- ¾ tsp cumin seeds
- ⅓ cup raisins, about 50g
- ½ tsp honey
- A pinch of flaky sea salt
Instructions
Making the Rice
- Heat olive oil in a large pot over medium-low heat.
- Add sliced onion and salt. Cook for 20–25 minutes, stirring occasionally, until deeply golden and caramelized.
- Add grated carrots. Cook for 7–10 minutes.
- Stir in rice. Cook for 5 minutes, stirring often.
- Add boiling water. Cover, reduce heat to the lowest setting, and cook for 18–20 minutes.
- Turn off the heat. Keep the lid on and let it rest for 10 minutes.
- Fluff the rice gently with a fork.
Make the Topping
- Toast the mixed nuts in a dry pan over medium heat for 2–3 minutes, until lightly golden and fragrant.
- Add olive oil and cumin seeds. Cook for 30 seconds.
- Stir in raisins, honey, and a pinch of flaky sea salt. Cook for 30 more seconds. Turn off the heat.
- Spoon the nut topping over the rice before serving.