Basmati Rice With Carrots

Rice With Carrots
© Miri Rotkovitz
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
212 Calories
8g Fat
33g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 212
% Daily Value*
Total Fat 8g 10%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 337mg 15%
Total Carbohydrate 33g 12%
Dietary Fiber 3g 12%
Protein 3g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

If you're tired of plain rice, Giora Shimoni's easy recipe for rice with carrots makes for a nice change of pace. Shimoni likes to serve it as a Shabbat side dish and says his kids love the sweetness the carrots and sauteed onions impart to the rice. 


  • 4 cups of water
  • 4 tablespoons extra virgin olive oil
  • 2 medium onions, peeled, trimmed, and chopped
  • 4 carrots, peeled, trimmed, and coarsely grated
  • 1 tablespoon sugar
  • 2 cups basmati or other long grain rice, rinsed
  • 1 teaspoon kosher or sea salt

Steps to Make It

  1. Place the water in a saucepan or kettle and bring to a boil.

  2. In a dutch oven or large pot set over medium-high heat, warm the oil.  Add the chopped onion and cook, stirring occasionally for 3 to 4 minutes, or until they begin to soften. Add the grated carrots. Cook, sauteeing frequently, Saute until both the onion and carrot are soft, about 5 minutes more. Stir in the sugar.

  3. Add the rice, salt, and boiling water. Cover, reduce the heat to low, and simmer for 20 to 25 minutes, or until all of the water is absorbed. Remove the pot from the heat.

  4. Stir the rice, then cover and allow to steam for about 5 minutes more, or until the rice is tender. Stir again, and remove the lid so that the rice will not be sticky.


  • Be sure to choose a pot large enough to hold the rice and vegetables; a Dutch oven or medium stockpot is a good choice.
  • If you're trying to reduce your sodium intake, use between 1/4 and 1/2 teaspoon, or omit the salt altogether. Stick to kosher or sea salt, which has a little less sodium than table salt; if you use the latter, you'll definitely want to reduce the amount you use in this recipe.