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Carrots and Rice

Carrots and Rice

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Gayle Frazier

Gayle Frazier

Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 14.1 g
  • 22%
  • Carbs:
  • 36.3g
  • 12%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 38 mg
  • 13%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

Directions

  1. In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
  2. Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.
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Reviews

TMoulin
11

TMoulin

7/24/2003

I thought this was really good. It was a bit too sweet for me so the next time I make it I'm going to cut down on the sugar.

JTANDRO
9

JTANDRO

11/11/2004

Yummy...great comfort food! For a healthier version, I cut way back on the sugar and butter and replaced the half and half with soy milk. Oh, I also used long grain brown rice, instead of white. It was still delicious!

MNTNMOVER00
6

MNTNMOVER00

7/24/2003

This recipe tasted quite strange to me and the rest of my family. It was strange to eat something milky and sweet with carrots in it. We will not try it again.

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