Carrot Rice
Carrot rice is a simple yet special side dish enjoyed in many kitchens around the world. The natural sweetness of carrots harmonizes perfectly with the slightly salty flavor of toasted garlic and soy sauce, while sesame seeds add a crunchy texture to the dish. This dish originally became popular in Asian cuisine, where rice mixed with vegetables is a staple. Imagine the golden color of freshly grated carrots coming to life in the pan, while the aroma of garlic fills the kitchen. This recipe is a perfect choice for a light, healthy lunch or as a delicious side dish with grilled meats. To enrich it even further, you can add a few toasted nuts or raisins!
Ingredients for this recipe
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Preparation Steps
1
Rinse the jasmine rice under cold water until the water runs clear. This will help to make the rice fluffier when cooked.
2
In a saucepan, bring 400 ml of water to a boil, then add the rice. Cover, reduce the heat to low, and cook for 10-12 minutes, or until all the water is absorbed. Remove from the heat and let it rest for 5 minutes.
3
Peel and grate the carrots. Slice the green onion into thin rings. Mince the garlic.
4
In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant.
5
Add the grated carrots and sauté for another 2-3 minutes, until slightly caramelized and softened.
6
Add the cooked rice and mix thoroughly with the butter, carrots, and garlic.
7
Drizzle the rice with soy sauce and mix well. Season with a pinch of salt and freshly ground black pepper to taste.
8
Sprinkle with toasted sesame seeds and freshly chopped green onion. Serve warm.
