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Carrot Rice

Rice cooked in coconut milk with carrots, herbs and spices
Course Includes Instant Pot Instructions
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 Servings
Author Althea Brown

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