Carrots and Rice

16 Reviews

Prep: 15 min
Cook: 40 min
Ready In: 55 min

“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.” - by Gayle Frazier

Ingredients

1 cup sliced carrots
3 tablespoons minced onion
4 1/2 cups water
2 teaspoons salt
2 cups uncooked long grain white rice
1/2 cup white sugar
1 cup half-and-half cream
3/4 cup butter

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Directions

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.
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.

Nutrition

Amount Per Serving (12 total)

Calories
285 cal
14%

Fat
14.1 g
22%

Carbs
36.3 g
12%

Based on a 2,000 calorie diet

Reviews (16)

Rate This Recipe

JTANDRO

Nov. 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 wa..." See mores still delicious!"

TMoulin

Jul. 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...." See more"

MNTNMOVER00

Jul. 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...." See more"

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