Fragrant ginger and carrot rice

    35 min

    Fragrant basmati rice is sauteed with carrots, onions, fresh ginger, peanuts and coriander.

    642 people made this

    Serves: 6 

    • 225g (8 oz) basmati rice
    • 450ml (16 fl oz) water
    • 30g (1 oz) roasted peanuts
    • 30g (1 oz) butter
    • 1 onion, sliced
    • 1 knob root ginger, minced
    • 2 to 3 carrots, grated
    • salt to taste
    • cayenne pepper to taste
    • chopped fresh coriander to garnish

    Prep:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
    2. While rice is cooking, pulverize peanuts in a food processor and set aside. Melt butter in a large frying pan over medium-high heat. Sauté onions until golden brown. Stir in ginger, carrots and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to frying pan and stir gently to combine with other ingredients. Garnish with chopped coriander.

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    Reviews in English (508)


    This was an excellent alternative to plain rice. Here were the changes I made: I steamed my rice, tried almonds instead of peanuts first and then tried peanuts and my husband and I both prefered ground almonds instead. Added 1/4 tsp of cayenne pepper because we love it spicy! Used 3/4 tsp of ground ginger. Used a good amount of salt and left out the cilantro, but I'm sure this would be an excellent garnish but didn't have it on hand. Made this with cajun snapper. Will cook this many more times. Thanks Sowmya  -  30 Jun 2005  (Review from Allrecipes US | Canada)


    We loved it,I had no peanuts so I substituted 1/4 cup of sunflower seeds (They come in a bag already shelled/lightly salted - great for adding a little nutty flavour to salads too), I grated 1 large carrot on the cheese grator and diced 1/2 of a purple/red onion, I also thru in a bit of diced red sweet pepper and I used minced ginger available in the jar. The rice turned out a lovely golden colour and the veggys looked like confetti - quite pretty. I might cut the cayenne in half next time because hubby likes things very mild, but if you like quite a bit of zing use the whole amount. I almost went right past this recipe because the title "carrot Rice" doesn't sound like anything special but when I couldn't find any other recipes that had ingredients I had on hand, I gave it a try - it's a keeper - thanks for sharing  -  10 Mar 2005  (Review from Allrecipes US | Canada)


    What a wonderful change from plain rice! Tasted even better the second day!  -  26 Apr 2002  (Review from Allrecipes US | Canada)