Ready in 3 hours
Very fragrant and tasty, dressed up with almonds and golden raisins.
Prepare by soaking brown rice at least 2 hours. Wash and drain.
In saucepan, brown onions, 5 min. Add carrots and saute, 5 min. Meanwhile, use spice grinder to grind cinnamon, cardamoms and bay leaves. In another saucepan, lightly toast almonds, until golden brown. Set aside.
In rice cooker, combine rice, carrot base, spices, raisins, almonds and water. Ratio of rice to water is important. Turn on rice cooker. Rice cooker automatically boils and cooks until water is gone, 30 min, then steams warm, 15 min. After steaming 15 min, open lid and stir.
Garnish with cilantro leaves and serve.
Brown rice needs to soak at least 2 hours. Brown the onions thoroughly to release onion sweetness.
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jdriemeyer 1y agoIt was a nice side dish. I had to more than double the amount of water though. I just cooked it in a dutch oven because I didn't have a rice cooker.
Aimeelady 2y agoReak good and makes plenty. Almonds made it interesting and it was pretty much enjoyed. I couldnt find black cardamom pods though. Not bad to tell the truth.
Vitat 3y agoPretty good
michaelswarm 5y agoI often make carrot rice as stand alone fancy side dish. I usually don’t cover with curry or other toppings. This fragrant dish reminds me of Afghanistan pilafs.