Fragrant basmati rice sauteed with carrots, onions, fresh ginger, peanuts, and cilantro. You will be surprised to taste this delicious rice.
This was an excellent alternative to plain rice. Here were the changes I made: I steamed my rice, tried almonds instead of peanuts first and then tried peanuts and my husband and I both prefered ground almonds instead. Added 1/4 tsp of cayenne pepper because we love it spicy! Used 3/4 tsp of ground ginger. Used a good amount of salt and left out the cilantro, but I'm sure this would be an excellent garnish but didn't have it on hand. Made this with cajun snapper. Will cook this many more times. Thanks Sowmya :)
Read MoreThis one sounded so exotic and yummy. Not sure what I did wrong but it was terrible! The minced ginger was crunchy and inedible and I thought the whole thing was really dry. We just couldn't eat it! :(
Read MoreThis was an excellent alternative to plain rice. Here were the changes I made: I steamed my rice, tried almonds instead of peanuts first and then tried peanuts and my husband and I both prefered ground almonds instead. Added 1/4 tsp of cayenne pepper because we love it spicy! Used 3/4 tsp of ground ginger. Used a good amount of salt and left out the cilantro, but I'm sure this would be an excellent garnish but didn't have it on hand. Made this with cajun snapper. Will cook this many more times. Thanks Sowmya :)
We loved it,I had no peanuts so I substituted 1/4 cup of sunflower seeds (They come in a bag already shelled/lightly salted - great for adding a little nutty flavour to salads too), I grated 1 large carrot on the cheese grator and diced 1/2 of a purple/red onion, I also thru in a bit of diced red sweet pepper and I used minced ginger available in the jar. The rice turned out a lovely golden colour and the veggys looked like confetti - quite pretty. I might cut the cayenne in half next time because hubby likes things very mild, but if you like quite a bit of zing use the whole amount. I almost went right past this recipe because the title "carrot Rice" doesn't sound like anything special but when I couldn't find any other recipes that had ingredients I had on hand, I gave it a try - it's a keeper - thanks for sharing
What a wonderful way to spice up the already delicious and fragrant basmati rice. My husband and I both love basmati rice already, but this was excellent. I put a bit too much cayenne in for him, but it is never too spicy for me. You can make it as spicy or mild as you want. I also added about 3/4 cup of chicken broth to the carrot mixture to moisten. Also, be sure to actually let the mixture steam completely for at least the 5 minutes to marry the flavors and soften the veggies. I am making this dish again for a dinner party this superbowl weekend. Thanks so much!!
WOW!!! This was to die for! I served it with "Baked Sesame Chicken" from this site, and green peas. Thanks so much for the recipe!
This is the best rice side dish I've ever used. Even my picky grandchildren, who don't like rice, liked this dish. I used a zester to make long spaghetti like carrot pieces instead of grating which took a little extra time but my grandchildren were fascinated.
This one sounded so exotic and yummy. Not sure what I did wrong but it was terrible! The minced ginger was crunchy and inedible and I thought the whole thing was really dry. We just couldn't eat it! :(
This recipe is a great way to spice up rice. I loved it. I used cashews instead of peanuts.
What a nice change from the normal rice pilaf!I made it just as the recipe said,just using my lemon zester to grate the carrot as another reviewer did,and it was delicious!Will definitely be making this one again!
Took a lot of prep work, but such a festive side dish for Asian main dishes (Worked great with Asian Tilapia!) Be careful to mince ginger completely.
I love this dish! I used leftover brown rice, more grated carrot than it called for, olive oil instead of margarine, at least double the ginger because I love it, and a big clove of garlic. I added some chicken stock to it when I added the leftover rice to soften it up. I didn't have any cilantro and it was still awesome. Would be great with an egg fried in at the end, definitely the cilantro, and maybe some lime squeezed in for some brightness.
I love this dish. My middle-schooler asked for seconds. I used leftover white rice the first time, so the whole dish came together in 10 minutes. And it was so good! The ground nuts and the fresh ginger go such a long way flavor-wise. This is in our normal rotation for dinner. TIP: Doubling up everything but the rice makes it a great vegan entree. For a flavor twist, this is ohmygod good with a few tablespoons of orange juice or some orange zest.
YUM!!! If I could give this more stars I would. Made this twice in one weekend. First time made exactly as written, second time I used Jasmine rice and I think I like the Basmati rice just a little bit better in this recipe. I also didn't think I'd like the peanuts in the recipe but put them in any way...boy am I glad I did, they add just a little bit of crunch that is perfect!
Yum! My family loved this dish. Definitely great for spicing up boring ol' rice. I only made a few changes. I used half an onion, and a large clove of garlic, I used a little bit more carrot, and about 1/4 cup of chicken stock at the end, when i mixed the carrot mixture with the rice. Since it was going to sit in the pot for a little while before dinner. My husband finished off what was in the pot! I will definitely be adding this to my rotation. Thank you Sowmya!
I'm addicted to this rice! I only had Jasmine rice on hand, but followed everything else and it came out excellent! I did grind the peanuts as directed, but wonder why I can't just use peanut butter? (ground peanuts = peanut butter) I'll try it next time (tomorrow!!) I did add butter when serving, so it held together better...
Used crunchy peanut butter, very tasty and attractive with the orange carrots. This is not just plain rice and you might not want to use it in meals where you want a bland starch to soak up sauce or gravy.
I tried this for the first time tonight and my husband and I absolutely loved the fullness of flavor. I did not add the peanuts as he should not eat them and it was still delicious. You can bet that this will be a company dish this summer.
Wonderfully fragrant and delicious, too! Easy recipe that my family loved. Leftovers will be a yummy lunch!
This is the rice recipe I have been waiting for! I made this just like the recipe, but used brown rice. Served it with teriyaki chicken -- awesome! My husband had seconds -- and, he NEVER does that! Thanks for the great recipe!
I was skeptical about this rice because it seemed to easy of a recipe. Also, I'm not a fan of veggies, why on earth would anyone put carrots in rice?! Anyhow, tried it, and boy am I glad I did. Added lots of cayenne to give it spice. Skipped the cilantro because I had none on hand. Flavour was still great, but green probably makes it more pretty. Also I used some natural peanut butter and peanut oil because I didn't have peanuts. Love love loved this dish! Paired it with salmon.
I was looking for a rice recipe that was more interesting and this was it! I left out the peanuts because I don't like them in anything and I put the carrots,ginger,and onion in the food processor - so much easier! It went well with steak made with the "Best Steak Marinade in Existence" from this site also.
I loved this recipe! I followed the recipe except I could not find regular basmati rice at the store but could only find the Ready in 10 Minutes Boil in a Bag Basmati Rice. It still turned out great! I would have never thought to add peanuts to rice, but it adds so much flavor. I will will definitely be making this again!
Soooo Yummy! Changed a few things due to personal taste preference and what I had on hand. I cooked the rice in my rice cooker using one cup beef broth and one cup water. Used olive oil instead of margarine, added 1 tbsp minced garlic and sauteed with the onion. Omitted the ginger (do NOT like it!). Also used peanut butter instead of ground peanuts. Added lots of fresh cilantro and some green onions that needed to be used up. We loved this, it went great with our Thai pork kabob's for dinner. Thanks for the recipe, it will be used often!
I LOVE this recipe! A little time consuming for me, as I had to hand chop/grate everything. BUT, the end result was fantastic. This does make a HUGE batch of rice, so next time I will halve the recipe to work better for two people. Delish!
Bland and boring. However, this could be an excellent base for some other flavors. I made it as written and it wasn't that great. A little hoison sauce and served with an asian dinner would be good.
This was really yummy and pretty too! I didn't have peanuts so I put whole cooked garbanzo beans instead. I also added fresh sliced cherry tomatoes. I served this with grilled tandoori chicken thighs (from this site) and the whole family loved it! The following day I chopped up the chicken added it to the rice and added some cilantro dressing from trader joes and had a cold chicken "salad" yummy!
1.15.22 I've been making this recipe for 8 years, and it never lets me down. Just one word of caution. Watch your timing when cooking the rice because mine typically is done in about 12-13 minutes, not 20. And after you add the other ingredients, it goes back on the heat for another 5 minutes, so you don’t want to cook it to mush. If it seems a little dry, just add a bit of water when you steam for the last 5 minutes. I also don't grind the peanuts, just finely chop them. I actually like getting a little bite of a peanut. We eat a lot of rice, and this recipe is one that I typically have in the freezer for a quick weeknight heat up. Great recipe, we really like it!
Easily the best flavorful rice I have ever eaten! Finely chopped salted peanuts and used ginger paste...simple and delicious!
Very nice!! I made half the recipe using Jasmine rice that was already cooked and in the freezer, which is something I do often. Really saves time. I assembled this early in the day and refrigerated; then microwaved to reheat - another time-saver! When reheating I added some green onion for even more color. Very pretty! I served this with Spicy Peach-Glazed Pork Chops (also from this site) which turned out to be a very nice combo. Will definitely make again!
Excellent side dish. Very flavorful! I used brown basmati rice and served it with Chinese Pork Chops from this site. Will definitely make it again!
Great recipe. Hint: use your food processor to shred the carrots.
Fruity, nutty, and spicy....what's not to love? I made this with brown rice, and used pecans that I had on hand. It's a winner!
EDIT: Looking over my reviews, I can't believe I didn't give this one the full five stars. I make it so often and it is foolproof. Everyone loves it now -- six stars! [original review] I loved this and it was so easy to make. My kids didn't like it at all, though, so I have to notch it down one star.
Really good! That is all I can say. Ate it with grilled portabello… yum! I will definitely make this again!
This one is a solid 3 for me. It wasn't difficult to prepare, but it just had an OK flavor. I can't think of a dish this would go well with, other than plain chicken or pork, just to have a jazzier side dish. It wasn't bland, but for me, the flavors just didn't mesh well. I probably won't make again, but if I do, I might replace the water with Chicken Broth, just to give the rice a smoother background for the spices, carrots and nuts.
Went like wild fire!! A little prep time but the rest was so easy for how good it was. My friends were raving for days about it. Julie
I liked this a lot. I made it exactly as written except I used olive oil instead of margarine and skipped the cilantro. I'll definitely make this again.
Great Recipe, I added some safron and rose water. Served with chicken with an orange sauce
This recipe was better than I expected. My husband liked it too, and he is usually not a rice fan. The sweetness from the carrots and the spice of the ginger combine great with the peanuts...just an all round good recipe. Thanks.
Great rice recipe! I do reserve 5 stars for recipes that blow my socks off (See Mexican Casserole!) but this one is a very strong 4 stars in my eyes. I used about one tsp of dried ground ginger because it's all I had, and it was fine. This is a very good recipe and I will make it a lot. This time I served it alongside steamed broccoli & red peppers with tofu in Hoisin sauce.
Great recipe!!!Had this at an Indian Restaurant,some time ago. I just couldn't figure out the different spices. Glad to have it in my recipe box. Thank you for sharing.
This was delicious! My family loves it just as is, but I think next time I'll make more of the carrot mixture. Thanks :)
I know this dish sounds a bit strange -- carrot rice -- but it is one of the tastiest things I've eaten in a long time! With the ginger and cilantro it has a fresh Thai flavor, and the peanuts give richness. I rarely give 5 stars but this was so unexpectedly good I must do so!
This was the most impressive rice dish I have ever made. I loved it and so did my company. The only thing was I didn't chop the ginger finely enough so I had to saute a little longer to soften. Deginately a keeper!
Used Jasmine Rice and Almonds instead of peanuts. This had GREAT flavor. I thought I only put in a little cayenne pepper but it was a little too spicy..next time I will use just a pinch.
Great way to put a twist on plain, old rice! Instead of slicing onions I roughly chopped them, because I didn't want long pieces in the side dish. I didn't have fresh ginger root, but the recipe worked fine with half teaspoon ground ginger. I used toasted almonds instead of peanuts and butter instead of margarine for added flavour. This has become my favourite rice recipe! Thanks!
Really enjoyed this dish! Made one substitution instead of using rice I used a combination of wild rice and quinoa which turned out amazing. Loved the ginger flavor.
This was great! I did as others suggested and used vegetable broth to cook the rice. I used a teaspoon of chunky peanut butter in place of the peanuts! You must use ginger as it gives it an amazing taste and cilantro is a nice final added touch!
The peanuts really made this dish! Tasty and nutritious. Will be making it again.
I sauteed veggies in a little olive oil and then added butter just before tossing ingredients with the rice. I grated my ginger on a zester to avoid chunks of ginger that were mentioned in other reviews. Rice was moist and delicious. Hubby wants it again!
Very tasty and a nice change from other rices! I used toasted slivered almonds since I didn't have peanuts and ran my knife through them a few times so they we still large enough to taste. I also diced my onions - couldn't see having long strands of onion in a rice dish. For the kids, I omitted the cayenne.
This worked really well as a last-minute addition to our Asian-theme dinner (potstickers). I sliced the onion, just as rings, and I would've sliced them smaller had I thought it through a bit more... long circles of onions didn't go well with the size/shapes of everything else... I subbed cashews, simply because I prefer them over peanuts, and I used jasmine rice. I think the only other thing I'd recommend is using less water so the rice doesn't get as gummy/soft. I prefer the rice to stand up a bit more... but that's just nit-picky. A nice recipe!
Used plain whole grain white rice because thats what I had on hand, used ginger powder instead of fresh, used half the onion, chopped instead of grated carrots. I have made this several times both with & without the white wine someone recommended. Husband & I love this recipe but the teenagers don't like it. What do they know? They would eat Twizzlers with soda for dinner!
I really liked this for something different. I used some dabs of ginger powder because that is what I had, but I also added some dashes of CUMIN which I loved! Served with ahi tuna. Delicious!
bf liked it more than i did.. but this was still pretty good.. i cooked the rice in chicken bouillon.. used regular white rice and 5 alarm style peanuts.. used less than half an onion and wish i would have used the whole thing.. this came off very thai and we felt like it could have used something like soy sauce.. the cilantro is a must.. ty for the recipe
My family really enjoyed this dish. I used almonds instead of peanuts since my daughter has peanut alegy and brown rice instead since that's all I had in hand. This was a great side dish and definitely a keeper!!
Yummy and original.
Oh, yum! My kids (10 & 12) loved this and wanted MORE! I used more ginger than was called for -- and it was a bit on the spicy side -- but it was a hit!
Made it as per recipe the first time. Second go round i used broth instead of water, and added some dried cranberries for extra color.
I made this with brown rice and it was delicious, a very nice alternative to plain brown rice. It seemed a little dressier this way. The flavors were very subtle yet still very tasty, an excellent recipe that I now make over and over, even for dinner parties.
EXCELLENT! I was surprised reading some of the lukewarm reviews on this. My family would eat this rice every meal if it was availble, including my kids. Key to the recipe is cooking the rice (must be fragrant/basmati) according to the package directions. Try this - I really can't imagine being disappointed. It is a great compliment to Indian and non-Indian meals. (Peanuts are optional - still great without.)
This was a wonderful alternative to regular rice. I used grated carrots from the salad bar at the grocery store to save time. It had a nice bit of spice that is easily adjusted.
This is delicious. I have been looking for something to spice up our rice, since I am tired of plain white or brown and I abhor using the packaged rice. I ended up using Jasmine rice and powdered ginger,as that is what I had on hand. I also omitted the cayenne, as I have a 3 year old, but overall the taste was flavorful. Husband really enjoyed it and said it had a nice Thai flavor. While this rice took a couple steps, it was fairly easy to make and the directions were clear. Will make again and again.
Lovely dish! The picture doesn't do it justice as the rice comes out very light and fluffy. The delicate basmati rice with the bold flavor of ginger, sweet carrots and salty peanuts is such a nice balance of flavors. I served this with Indian Cauliflower found on this site and they complimented each other well. Thank you for sharing this recipe!
Amazing! I made this twice. The first time was for a dinner party. I made the recipe as closely as I could given my ingredients on hand. I substituted 3/4 tsp ground ginger and honey roasted peanuts. I served it with Vindaloo Chicken. It was delicious and got rave reviews. The rice is on the dry side, perfect for the sauce of the indian dish I paired it with. The second time I made this I followed review suggestions to moisten it up a bit and toss in 1/2 tsp of Better than Bullion and a small amount of water when steaming the carrots. The result when combined in the final stage was a mushy rice mix than I didn't care for. The flavor profile was still great but the beauty of the recipe is getting a nice flavorful rice that flakes and not clumps. This recipe is awesome exactly the way it is. Hope that helps!
I used Jasmine rice insted. Very good, next time I'll use less peanuts. It was very easy to make and tasty.
Excellent, I've made it with several different kinds of nuts, almonds seem to be best.
Used almonds and jasmine rice because that is what I had. We really enjoyed this, but I need to add that I never do anything with myrice so this was a nice change. Make sure you almost caramelize the onion. Yum!
Very tasty dish, although I did add about 3/4 can chicken broth after cooking to make it more moist. All six of us enjoyed the rice, and I definitely plan to make it again, but with more liquid.
This is a great recipe! I didn't add the peanuts because I was hosting a dinner and feared the possibility of someone having an allergy. I used it as a bed for baked salmon. I did also substitute a tiny bit of butter and a little olive oil in place of the margarine. Will definitely use this again, thank you.
I was looking for something different, and this is different. I didnt use margarine, I never do its got a taste to it that I dont like....but thats personal. I use sunflower/olive oil to brown things with sometimes a knob of butter for taste, again that is just how I do it. The ginger gave it a nice twist and I added some garlic, because I felt it needed "something" lemon couldve done it also, I have to try it again to know.
Interesting to say the least. At first I wasn't sure if I liked it but, it does grow on you. My company had good things to say about it so that's good. Will use less ginger next time though.
I liked it was a nice change on a normal side of rice. My husband thought it was ok.
This was a great recipe! I wanted to make rice, but I wanted to dress it up a bit without having to go to the grocery store... and this pretty much fit the bill. I halved the recipe for 2 of us, didn't use the peanuts (didn't have them), and used that cilantro in a tube instead of fresh and just mixed it in along with the ginger. I think I used more ginger, too. Regardless, it was very tasty, and I bet it would have been even more fabulous if I followed the recipe exactly. Thanks for a creative spin on rice that made me look good!
Pretty good rice. I just realized I forgot the cilantro completely. Oops. However, it was just fine without it. I really think the combo of ginger and peanuts makes this a nice dish. I used leftover cooked rice, which made it much quicker, and served with Chicken Paprikash. thanks for the recipe!
If you like to eat peanut butter this is for you. I found this recipe to be dry .
I found this recipe too bland for my taste. It might be improved by cooking the rice in vegetable broth.
This rice is sooooo good! I used ground ginger, (1/8 tsp) and crushed up almonds instead of peanuts. I also substituted some of the onion for green onion, which tasted and looked great! Its really important that you used basmati rice and the cilantro was a key garnish! I served it with the broiled tilapia parmesan from this site to make for a healthy dinner that was very filling!
Absolutely delicious! Didn't add the peanuts, but was a great side dish anyway. Plenty leftover for lunch the next day and I actually think it was better with flavors melding. Thanks for sharing!
For better flavor, I used 1 bunch of green onion chopped, chicken broth instead of water, add all ingredients except peanuts and cilantro right into liquid either water or broth bring to boil, stir in rice cover and cook. Fluff rice put into serving bowl add peanuts and cilantro on top. Or put on side and add what you like to your own serving. Tip for those who have never really used fresh ginger make sure you peal it first and make sure it is fresh and not old makes a big difference. Another way is to take a large chunk and smash with flat side of butcher type knife and add whole then find it and remove before serving. Another variation use 1 can of coconut milk then use chicken broth to make up the full 2 cups of liquid. Also I usually use 2 1/2 cups of liquid
This was an interesting recipe, added a little kick to plain old rice! I made brown basmati in a rice cooker and then sauted with the remaining ingredients and the juice from half an orange which kept it moist and flavorful. Next time I'll use less cayenne, phew! I served this with grilled garlic asparagus and the "Local Kine Wontons" (sans crabmeat) from this site. A very nice meal, but the leftovers were even better the next day! Thanks!
Very mild flavor. It was a nice spiffying up of a plain pilaf with light flavors. Will make again, though might add more spices and ginger, maybe a little bit of garlic. I also added some fish sauce. Served it with Tom Kha soup.
I really liked this. I didn't have peanuts so I used toasted pine nuts but I am sure it would have tasted just as good with the peanuts. Otherwise I made it exactly as written. It had a nice earthy mild taste. It's definitely a keeper for me!
We skipped the peanuts and found it delicious. Doesn't require much of frying at the end, just a combining with rice, as stated. Great mix of flavours to serve with, or under, a main dish.
I always feel bad for rating a recipe when I couldn't make it by the book, but I suppose it helps to know that it will still be worth making if you're short an ingredient or two. I used sunflower seeds instead of peanuts, and just a little bit of ground ginger because I didn't have fresh. I didn't use cilantro because we don't like it. I would estimate that I used about 1/4 tsp cayenne pepper and almost 1 tsp salt. This was delicious and went great with grilled pork. A little head's up: this rice was REALLY filling...more than normal rice. Maybe it was the nuts. Anyway, you might want to portion a little smaller.
Simple, excellent recipe. I made the rice in a rice cooker (I never get it right when I use the stove top method). Simply 1 cup basmati to 2 cups water, plop in slow cooker and done. The rest is foolproof once your rice is the right consistency.
I added the carrots in long, thinly peeled ribbons near the end of the sauté, while the rice was all steamy. The dish would have been even better if I had cilantro on hand, but instead I added a sprinkle of frozen peas for color. This one's kinda special, ya'll. Give it a try.
