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    "Home" » Rice

    Carrot Rice (with Stove top & Instant Pot Instructions)

    Published: Apr 14, 2013 · Modified: May 4, 2022 by Althea Brown · This post may contain affiliate links · 6 Comments

    Jump to Recipe Print Recipe

    Updated 5/11/2020

    Carrot Rice is a great way to add additional vegetables to your rice. It is quick and easy and cooks in 20 minutes or less. It is perfect for weeknights. If you have an Instant Pot, it pressure cooks in 10 minutes! Don't have an Instant Pot, get one by clicking here, you won't regret it.

    Jump to:
    • Updated 5/11/2020
    • Coconut Milk versus Chicken Stock
    • How to make your own coconut milk at home
    • Cooking the Rice in a Skillet
    • Instant Pot Instructions
    • Fluff Your Rice
    • Printable Recipe Card
    • This Dish pairs perfectly with:

    Coconut Milk versus Chicken Stock

    I like adding coconut milk to my carrot rice. Originally when I posted this recipe in 2013 I used vegetable or chicken stock in the rice. Over time I started adding coconut milk instead. I prefer the flavor the coconut milk adds to the rice. Of course you can use store bought coconut milk, but whenever I can make my own coconut milk, I chose that over the store bought. Making coconut milk is very simple. In Guyana, we would first grate a dry/brown coconut, add water to the grated pulp, mix and squeeze with our hands to get the fat and creamy milk to really combine with the water, then strain with a sieve. It is that simple. In the US I buy grated frozen coconut from my local Asian market which significantly cuts down the prep time for making coconut milk.

    How to make your own coconut milk at home

    1. Add grated coconut to a large mixing bowl
    2. Add 3 cups of water then mix together with the coconut pulp by squeezing
    3. Continue to squeeze the pulp to extract the milk and fat
    4. Strain the milk into a measuring cup using a very fine sieve (you may also line the sieve with muslin cloth
    5. Squeeze the pulp to extract all the liquid
    6. Fresh coconut milk

    Cooking the Rice in a Skillet

    I love cooking rice in a skillet versus a stock pot. The fluffiest rice I make is when I cook it in a skillet. It also cooks faster than when cooked in a stock pot. I think it is because the pot has a larger surface area but I'm no scientist! When cooking on the stove top, I cook all my seasoning, then add my washed rice, top it off with the carrots and then add the fresh coconut milk. Give everything a good stir, then reduce the heat to simmer, cover and let it do what it will do. Twenty minutes later perfection. Every single time!

    Instant Pot Instructions

    When cooking this rice in the instant pot, I sauté my seasoning, then add the washed rice, followed by the shredded carrots, spices and seasoning. Mix everything together and seal it up. Then I hit cancel to get the instant pot out of sauté mode, seal the instant pot up and hit the rice setting. This pressure cooks the rice on high for 10 minutes (not including the time it takes to pressure up). It's quick and simple, but honestly it takes the same amount of time as if I made it on the stove top, so it just depends on what mood I'm in.

    Fluff Your Rice

    When the rice is done cooking most of the vegetables will settle around the pot/skillet. Using a fork, fluff the rice and then mix together well. Well cooked rice is not clammy and it fluffs up very easily. This rice is perfectly cooked. It has the right amount of coconut flavor without the heaviness of adding too much coconut milk. It is perfect.

    SAVE IT FOR LATER

    Printable Recipe Card

    Carrot Rice

    Althea Brown
    Rice cooked in coconut milk with carrots, herbs and spices
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Includes Instant Pot Instructions
    Cuisine Caribbean
    Servings 4 Servings

    Ingredients
      

    • 2 tablespoons of coconut oil
    • 4 green onions thinly sliced
    • 4 cloves garlic grated
    • 1 cup of cherry or plum cut into halves
    • I tablespoon dried or fresh thyme leaves
    • 1 cup of shredded carrots
    • 2 cups of Jasmine rice washed and drained
    • 3 cups of coconut milk can substitute with vegetable broth or chicken stock
    • 1 teaspoon salt
    • pinch of cayenne pepper optional

    Instructions
     

    Stove Top Instructions

    • Bring a large skillet up to temperature on medium heat
    • Then add coconut oil, followed by the green onions, tomatoes and garlic
    • Sauté until the tomatoes are soft then add the carrots, the washed rice, salt, thyme leave and pinch of cayenne pepper if using
    • Sauté, mixing together well for about 2 minutes then add the coconut milk mixing well to combine
    • Bring up to a boil uncovered
    • Then reduce the heat to lowest possible heat, cover and let steam for about 20 minutes until the rice cooks
    • After the rice cooks, remove from the heat and fluff with a fork before serving.

    Instant Pot Instructions:

    • Turn on Instant Pot in sauté mode
    • When the display indicates that the Instant Pot is hot, add the coconut oil, followed by the green onions, garlic and tomatoes
    • Sauté until the tomatoes are soft then add the carrots, the washed rice, coconut milk, salt, thyme leaves and pinch of cayenne pepper if using
    • Mix together well, then hit cancel to take the Instant Pot out of Sauté mode
    • Next seal up the Instant Pot, then set it to rice or high pressure for 10 minutes
    • When the Instant Pot has completed its pressure cooking cycle, release the pressure then fluff your rice with a fork and serve

    Notes

    If using canned coconut milk, use 1 cup of coconut milk diluted with 2 cups of water
    Tried this recipe?Let us know how it was!

    This Dish pairs perfectly with:

    Crispy Salmon Nuggets

    Oven Broiled Salmon

    Instant Pot Oxtail Stew

    Affiliate Disclosure: This post contains Affiliate Links. This means that if you click on a link and complete a purchase I earn a commission at no extra cost to you. This does not affect my opinion about the products shared in anyway. These are truly my favorite products to use, with or without the commission. Thank you for checking out my post. 

    More Rice

    • Guyanese Sweet Rice Recipe
    • Cauliflower Rice and Split Peas
    • Chicken and Veggies Fried Rice {Whole30}
    • Instant Pot Rice and Peas

    Reader Interactions

    Comments

    1. James says

      July 09, 2019 at 10:53 am

      Great tutOrial ........ All the recipes sound and look delish !
      Made the oxtail stew, came out yummy 😋. Can't wait to try more.

      Reply
    2. Melissa Campbell says

      May 27, 2020 at 11:04 am

      5 stars
      Made this recipe today and it's delish! Love your blog! THank you very much 🙂

      Reply
      • Althea Brown says

        May 27, 2020 at 1:53 pm

        You’re welcome. Glad you enjoyed it

        Reply
    3. Mel says

      August 13, 2020 at 3:44 pm

      This carrot rice, 😱 it's delicious. My son loves it. Thanks for sharing.

      Reply
    4. Diane Lindsey says

      July 12, 2022 at 5:16 pm

      I’m obsessed with this recipe. Thanks for the instant pot option too!!

      Reply

    Trackbacks

    1. Lamb Stew {With Instant Pot Instructions} - Metemgee says:
      May 23, 2020 at 8:01 am

      […] Carrot Rice […]

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    Hi, I'm Althea! I have a real passion for cooking, especially traditional Caribbean recipes with deep roots! I was born and raised in Georgetown, Guyana and now live in Denver, Colorado with my husband and 3 kids. I am a Whole30 Certified Coach and love sharing wholesome remixes to traditional Guyanese and Caribbean dishes.

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