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Carrot Rice Pilaf

Enjoy with Indian lentils, chapatis, and mango fruit salad.

Serves 4 to 6 as a side dish


  • 1½ cups basmati rice
  • 2 tablespoons butter
  • ¾ cup peeled and grated carrot
  • 3½ cups water
  • 1 inch cinnamon stick
  • ½ teaspoon salt


  1. Put the rice into a bowl with some cool water. Swirl the rice around and then drain the rice. Repeat this process 2 or 3 times, until the water is clear.
  2. In a saucepan, melt the butter over medium-high heat. Add the rice and grated carrots and sauté for 2 minutes.
  3. Add 3½ cups water, the cinnamon stick, and salt. Bring to a boil. Boil, uncovered, for 2 minutes. Reduce the heat to medium-low and cover.
  4. Cook the rice for about 20 minutes, until all of the liquid has been absorbed. Remove from heat. Let the rice rest for 10 minutes before serving.

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