As the age-old proverb goes, life is too short for boring, plain rice! Let me show you five easy tips to create aromatic and flavor-infused carrot rice. This is my go-to flavored rice recipe when I want to add a burst of flavor and extra veggies for my family.
I love serving this rice with mybaked chicken thighsand a simple green like mycreamy cucumber salad.
There are three reasons I make this carrot rice on repeat: when I want to sneak extra veggies onto the plate, when I want a side dish with real visual pop, and when plain rice just isn’t going to cut it. It’s fragrant, colorful, and packed with flavor — the kind of side that quietly steals the spotlight.
It starts with olive oil, onion, garlic, and ginger, which create a savory, aromatic base. Grated carrots melt into the rice as it cooks, adding natural sweetness and that gorgeous orange hue, while curry powder brings warmth without overpowering anything. Everything simmers in chicken (or vegetable) stock with basmati rice until fluffy and tender, then finishes with fresh cilantro and crunchy almond slivers for a perfect textural contrast.
Variations
Keep things interesting with some simple variations of this carrot rice. It’s super simple to keep things fresh by adding some different spices or ingredients. Here are my favorites:
- Rice with peas and carrots: Add a handful of frozen peas in the final stages of cooking for a vibrant green boost!
- Carrot and raisin rice: Mix in a quarter cup of golden raisins for a sweet and savory twist. This works great with the toasted almond slivers and a spoonful of Greek yogurt!
- Indian spiced carrot rice: Add a teaspoon of garam masala and a pinch of turmeric for a deeper Indian flavor. When I do this, I use cashews instead of almond slivers.
- Carrot chickpea rice: Stir in a cup of cooked chickpeas.
- Other nuts or herbs: The almond slivers are crunchy and delicate at the same time, which adds such a great texture to this carrot rice recipe. If you have another nut on hand, you can use whatever you please! Cashews or pine nuts work great. The same goes for herbs: garnish with parsley, chives, or basil.
Carrot Rice Recipe
- Pin
Ingredients
- ▢ 2 tablespoons olive oil
- ▢ 1 medium onion (finely minced)
- ▢ 2 cups grated carrots
- ▢ 3 cloves garlic (finely minced)
- ▢ 1 teaspoon grated ginger
- ▢ 1 teaspoon curry powder
- ▢ 2 ¼ cups chicken stock (can sub vegetable stock)
- ▢ 1 ½ cups basmati rice
- ▢ 1 teaspoon sea salt
- ▢ ¼ cup EACH: minced cilantro and almond slivers (see notes)
Instructions
- Heat the olive oil in a medium-sized pot over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the grated carrots and cook for another 7 minutes, until they begin to caramelize. Add the garlic, ginger, and curry powder and cook for 30 seconds. 2 tablespoons olive oil, 1 medium onion, 2 cups grated carrots, 3 cloves garlic, 1 teaspoon grated ginger, 1 teaspoon curry powder
- Add the chicken stock, basmati rice, and salt to the pot and stir. Bring the pot to a boil, reduce the heat to low, cover, and cook for 12 minutes. Take the pot off the heat and let it rest with the lid on for 10 minutes. 2 ¼ cups chicken stock, 1 ½ cups basmati rice, 1 teaspoon sea salt
- Fluff the rice with a fork and then stir in the cilantro and almonds. ¼ cup EACH: minced cilantro and almond slivers
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More rice recipes
Favorite Coconut Rice
Golden Turmeric Rice
Garlic Butter Rice with Crispy Garlic
Ginger Rice
Carrot Rice Recipe
Ingredients
- 2 tablespoons olive oil
- 1 medium onion , finely minced
- 2 cups grated carrots
- 3 cloves garlic , finely minced
- 1 teaspoon grated ginger
- 1 teaspoon curry powder
- 2 ¼ cups chicken stock , can sub vegetable stock
- 1 ½ cups basmati rice
- 1 teaspoon sea salt
- ¼ cup EACH: minced cilantro and almond slivers , see notes
Instructions
- Heat the olive oil in a medium-sized pot over medium-high heat. Add the onion and cook for 3 minutes until softened. Add the grated carrots and cook for another 7 minutes, until they begin to caramelize. Add the garlic, ginger, and curry powder and cook for 30 seconds. 2 tablespoons olive oil, 1 medium onion, 2 cups grated carrots, 3 cloves garlic, 1 teaspoon grated ginger, 1 teaspoon curry powder
- Add the chicken stock, basmati rice, and salt to the pot and stir. Bring the pot to a boil, reduce the heat to low, cover, and cook for 12 minutes. Take the pot off the heat and let it rest with the lid on for 10 minutes. 2 ¼ cups chicken stock, 1 ½ cups basmati rice, 1 teaspoon sea salt
- Fluff the rice with a fork and then stir in the cilantro and almonds. ¼ cup EACH: minced cilantro and almond slivers
