Recipe by Gayle Frazier
"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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4 1/2 cups
uncooked long grain white rice
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.
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.
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!
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.
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.
Our kids like it with cinnamon sprinkled on before serving
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.
Great Recipe! I used Splenda instead of sugar since my family is diabetic-they loved it!!!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrots and Rice
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
** Calories: 285
** Calories from Fat: 127
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