Carrots and Rice Recipe -
Carrots and Rice Recipe
  • READY IN 55 mins

Carrots and Rice

Recipe by  

"Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    40 mins

    55 mins


  1. In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
  2. Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

I thought this was really good. It was a bit too sweet for me so the next time I make it I'm going to cut down on the sugar.

Most Helpful Critical Review
Jul 24, 2003

This recipe tasted quite strange to me and the rest of my family. It was strange to eat something milky and sweet with carrots in it. We will not try it again.


25 Ratings

Nov 11, 2004

Yummy...great comfort food! For a healthier version, I cut way back on the sugar and butter and replaced the half and half with soy milk. Oh, I also used long grain brown rice, instead of white. It was still delicious!

Apr 20, 2011

I was weary because of the mixed reviews, but I'm afraid I must side with those who said this was an odd dish. I had cut back on the sugar as others suggested, but it was still a dish confused between a veggie side and a dessert. Carrots and onion do not go well with sugar and cream. IF I make this again, I will skip the sugar completely, add more carrots, use chicken stock instead of water and turn it into a savory side.

Jul 24, 2003

Wonderful! Though I did cut back on the sugar a bit (1/4C). We enjoyed this very much and it went great with a pork roast.

Jul 24, 2003

Our kids like it with cinnamon sprinkled on before serving

Jan 08, 2010

Make no mistake, this is rice pudding with carrots in it. The taste was fine actually, but as several other reviewers commented, the result was very "weird". The name is very misleading. This recipe is much more about the rice than the carrots. I'm not sure whether to eat this as a dessert or as a side dish. I am really surprised that this recipe still has such high ratings. If you make this recipe, consider it a variation of rice pudding with carrots and onion added as opposed to the more traditional raisins.

Feb 13, 2004

Great Recipe! I used Splenda instead of sugar since my family is diabetic-they loved it!!!


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  • Calories
  • 285 kcal
  • 14%
  • Carbohydrates
  • 36.3 g
  • 12%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 14.1 g
  • 22%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 514 mg
  • 21%

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

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