I love this recipe that I learned from a good friend of mine many years ago back when I was in high school. At the time she was a vegetarian and her food fascinated me, as I thought it was so colourful with a lot more variety and flavour than my usual steak with rice… When she cooked carrot with rice I thought it was a brilliant idea and I loved the flavour… My mum always cooked the rice with bay leaves as it gives a really nice aromatic sense so both ideas combined is a taste that I still really love today. As it lasts very well in the fridge for a few days, this rice is perfect for pack lunches. I usually cook it in bulk and add it to my salads to take to work, with some tomatoes, peppers, green leaves and what ever else you fancy.
- 2cups Short Grain Brown Rice
- 2-3 Grated carrots
- 2tbsp Olive Oil
- 2 Bay leaves
- Pinch of salt
- Wash the rice and rinse it well, add to a pan with all other ingredients (olive oil, salt, bay leaves and grated carrots) together with 4 cups of water (if you’re using long grain rice use 3 cups of water). Bring to a boil and simmer at low temperature for around 30-40 minutes till all the water has been absorbed. When ready, the rice slightly sticks to the bottom and has no water left.
- You can serve with chilly flakes and some lime juice 🙂