Carroty Rice Recipe -
Carroty Rice Recipe
  • READY IN 30 mins

Carroty Rice

Recipe by  

"I came up with this recipe because my family loves cheese and will not eat carrots. This dish passed for cheese rice and my family loves it, so I have used it ever since"

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Original recipe makes 6 servings Change Servings


  1. Bring water to a boil in a medium saucepan over medium-high heat. Drop in bouillon cube and let dissolve. Stir in carrots and rice and return to boiling.
  2. Reduce heat to low, cover and simmer for 20 minutes.
  3. Remove from heat and let stand, covered, for 5 minutes.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 25 mins
  • READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

I made this with instant rice boiled the carrot, boullion, butter and water first then added the rice. It turned out great and looked very pretty. A nice way to add some vegetabels to our diet.

Most Helpful Critical Review
Apr 30, 2010

Yummy. though the carrots really didnt add much to the taste just the texture..

Jul 24, 2003

I agree that the carrots add more color than flavor, but it was a nice change and it went perfect with our fish and vegetables dinner. I did add 3 bouillon cubes for a little extra flavor. Thanks Melissa.

Jul 24, 2003

Very pretty and a nice change from regular rice, though the carrots really didn't add much flavour - it tasted basically like normal steamed rice.

Feb 09, 2006

This was very good and presented well. I also added in some diced onion and green pepper for color!

Sep 29, 2003

I left the carrots raw & added some raw shredded zucchini as well. My lil' one loves rice & this was a great way for me to sneak in some veges as well. As everyone else stated, it is a nice change from normal rice & really does look pretty. Thanks Melissa!

Sep 11, 2006

Overall, I thought this was a good rice side dish. I've made this twice so far and the first time it tasted a bit on the bland side so the second time around I added another chix bouillon cube. It still tastes like it's missing something though. Next time I decide to make this maybe I'll add yet another bouillon cube and maybe some diced onions or something like some other reviewers mentioned. I also used a cup of frozen green peas both times which added a nice color and taste to it. Thanks Melissa.

Apr 14, 2011

I loved the base idea of this recipe! But to make it creamier I used a can of chicken broth and added a can of cream of mushroom soup. So good! I'm thinking next time I'll make it a quick one pan meal and add some chicken to it too.


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  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 27.1 g
  • 9%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 0.3 g
  • < 1%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 199 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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