Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Carrot Rice
Rice cooked in coconut milk with carrots, herbs and spices
Course
Includes Instant Pot Instructions
Cuisine
Caribbean
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
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