Carrot Rice

Let me introduce you to a dish that has officially ruined plain rice for us: Carrot Rice. This gem of a recipe was created by my lovely mother-in-law (yes, the kitchen queen herself) and has been passed down like a family heirloom.

We usually whip this up for special occasions or whenever guests come over. It’s our way of saying, “Welcome to our home, please fall in love with our rice.” The magic lies in the grated carrots. They add this lovely subtle sweetness, color, and texture—and no, this is not a fried rice wannabe. This dish has its own personality.This one’s vibrant, flavorful, and goes with basically any curry you throw at it.

Credit where it’s due—my mother-in-law is the mastermind behind this. I’m just the lucky one who got the recipe (and now the compliments). And while we’ve always called it Carrot Rice—because, well, it has carrots and it’s rice. But honestly, it’s so much more than that!

What do you think? Got a better name for this family favorite?

---

Ingredients:

For the Garlic-Ginger Stir Fry:

• 3 tbsp butter

• 5 cloves garlic, minced (about 3 tbsp)

• 3-inch piece of ginger, minced (about 3 tbsp)

  
  

For the Rice:

• 2 cups basmati rice

• 3 cups water

• ¼ tsp turmeric

• 3 cardamom pods

• 3 cloves

• 1 cube vegetable or chicken bouillon

• 5 tbsp butter

• 1 whole carrot, grated

---

Directions:

1: Cook the Rice:

In a medium pot, combine the rice, water, turmeric, cardamom, cloves, bouillon cube, and butter. Bring it to a boil over medium heat.

2: Make the Garlic-Ginger Stir Fry:

While the rice is cooking, melt 3 tbsp butter in a small pan. Add the minced garlic and ginger, and sauté over medium heat until golden brown and fragrant. Set aside.

3: Add the Carrot Layer:

When the rice is about 90% cooked (you should still see a little water at the bottom), gently spread the grated carrot over the top in an even layer. Cover and let it finish cooking completely.

4: Finish with the Stir Fry:

Once the rice is fully cooked, add the garlic-ginger mixture on top. Close the lid and let it sit for a few minutes so all the flavors can blend.

5: Serve:

Just before serving, gently fluff and mix everything together. Serve warm with your favorite curry and watch it disappear!

Suggested Meal Match: Carrot rice , A rich chicken, fish, or lamb curry, lentil curry (dal), Sri Lankan mango curry and kale mallung

---