Carrot Rice with Cumin and Bay

By Rose HattabaughOctober 17, 2023

Makes
4 to 6 servings
Cook Time
35 minutes
Active time plus cooling
10 active
Rating
2

For this easy, colorful side, we took inspiration from Indian carrot rice. We shred the carrots on a box grater before cooking to rupture cell walls and release the natural sugars, allowing the vegetable’s sweet flavors to permeate the grains. Whole cumin seeds balance the sweetness with their warm, earthy notes. Indian carrot rice traditionally is made with curry leaves, which impart toasted allium notes with hints of citrus. But they can be difficult to find, so we swapped in bay leaves. Though bay is different in flavor, their nuances of menthol and eucalyptus work nicely in this dish.

Ingredients

2
tablespoons extra-virgin olive oil
2
medium shallots, thinly sliced
Kosher salt and ground black pepper
2
teaspoons cumin seeds
2
bay leaves
2
cups basmati OR other long-grain white rice, rinsed and drained
1
medium carrot, peeled and grated on the large holes of a box grater
½
cup roasted pistachios, chopped OR golden raisins OR a combination

Step 1

In a large saucepan over medium, heat the oil until shimmering. Add the shallots and ½ teaspoon salt, then cook, stirring occasionally, until golden brown, 4 to 5 minutes. Add the cumin, bay, ½ teaspoon salt and 1 teaspoon pepper; cook, stirring, until fragrant, about 30 seconds. Add the rice and carrot, tossing to coat, then add 2½ cups water. Bring to a simmer over medium-high, then cover, reduce to low and cook without stirring until the rice is tender and the water is mostly absorbed, 15 to 20 minutes.

Step 2

Remove the pan from the heat. Uncover, drape a kitchen towel over the pan and re-cover. Let stand for 10 minutes. Remove and discard the bay, then fluff with a fork. Taste and season with salt and pepper. Transfer to a serving dish and sprinkle with pistachios.