-
-
My review
Carrots and Rice
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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 285 calsOriginal recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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 Facts
Per Serving: 285 calories; 14.1 g fat; 36.3 g carbohydrates; 3.3 g protein; 38 mg cholesterol; 514 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2330 Ratings
-
-
-
-
-
Most helpful positive review
2/28/2001
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.
Most helpful critical review
1/7/2002
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.
Most helpful
Most positive
Least positive
Newest
2/28/2001
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.
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....
1/7/2002
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.
4/20/2011
I was weary because of the mixed reviews, but I'm afraid I must side with those who said this was an odd dish. I had cut back on the sugar as others suggested, but it was still a dish confused ...
1/20/2003
Wonderful! Though I did cut back on the sugar a bit (1/4C). We enjoyed this very much and it went great with a pork roast.
1/8/2010
Make no mistake, this is rice pudding with carrots in it. The taste was fine actually, but as several other reviewers commented, the result was very "weird". The name is very misleading. This re...
2/13/2004
Great Recipe! I used Splenda instead of sugar since my family is diabetic-they loved it!!!