Best 7 Creamy Carrot Rice Recipes

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Indulge in a culinary journey with our tantalizing Creamy Carrot Rice, a delectable dish that harmonizes the earthy sweetness of carrots with the fluffy goodness of rice. This vegetarian delight is not only bursting with flavor but also packed with nutrients, making it a wholesome meal for lunch or dinner. Explore variations such as the aromatic Carrot Rice with Peas, the vibrant Carrot Rice with Corn, and the zesty Carrot Rice with Lemon and Herbs. Each recipe offers a unique twist on this classic dish, ensuring a flavor-packed experience with every bite. Let your taste buds embark on an extraordinary adventure as you explore the diverse flavors of Creamy Carrot Rice.

Let's cook with our recipes!

CREAMY CHICKEN AND RICE RECIPE (A ONE-POT MEAL)



Creamy Chicken and Rice Recipe (a one-pot meal) image

This chicken and rice dish is so satisfying - a must try! It has all of the heartiness of plov and creamy deliciousness of a risotto. The chicken turns out tender and so flavorful.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 50m

Number Of Ingredients 14

1/4 cup olive oil
4 Tbsp unsalted butter (divided)
1 med onion (finely diced)
2 large carrots (grated or cut into matchsticks)
1 1/2 lbs boneless (skinless chicken thighs, trimmed and cut into 1" pieces)
2 tsp salt (we used sea salt, divided)
1/4 tsp black pepper (freshly ground)
2 bay leaves (optional)
1 cup dry white wine such as Chardonnay
5 cups hot low sodium chicken broth
2 cups medium grain rice such as Jasmine rice (un-rinsed**)
1 head garlic
1/3 cup fresh Italian parsley (finely chopped)
1/2 cup shredded parmesan cheese (plus more for serving)

Steps:

  • Using a dutch oven or heavy bottom pot with tight fitting lid, over medium/high heat, add 1/4 cup olive oil and 2 Tbsp unsalted butter. Once butter is melted and hot, stir in diced onion, grated carrots and 1 tsp salt. Sautee until soft and golden (8-10 min).
  • Add trimmed, chopped chicken thighs, 2 bay leaves, another 1 tsp salt and 1/4 tsp black pepper. Saute, stirring occasionally until chicken is golden on all sides (5 mins).
  • Increase the heat to high and add 1 cup white wine. Boil down the wine, scraping the bottom until most of the wine has evaporated.
  • Add the hot chicken broth, then stir in the rice.
  • Without separating the cloves (leaving the root end intact), slice the end off a whole head of garlic to expose the garlic cloves. Set the whole head into the center of your rice, sliced side down. Bring to a rolling boil, then reduce heat to low, cover and simmer until rice is fully cooked (15 mins).
  • Turn off the heat, remove garlic head (you can either push the cloves of garlic out into the rice and eat it or discard it) and quickly stir in remaining 2 Tbsp butter until fully incorporated. Finally, stir in chopped parsley and 1/2 cup parmesan cheese. It should be creamy. Serve right away or leave the lid on to keep it warm until serving. Garnish with more fresh parsley to serve.

CREAMY CARROT RICE



Creamy Carrot Rice image

Carrot juice, which replaces some of the broth in this recipe, adds a subtle sweetness that goes well with the nuttiness of the Parmesan cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Time 40m

Number Of Ingredients 9

1 can reduced-sodium chicken broth, 14 1/2 ounces
1 cup carrot juice
2 tablespoons butter
1/2 small onion, finely chopped
Coarse salt and ground pepper
1 cup long-grain rice
1/4 cup dry white wine, (optional)
1/3 cup finely grated Parmesan cheese, plus more for serving
3 tablespoons chopped fresh parsley

Steps:

  • Combine broth, carrot juice, and 2 cups water in a 2-quart saucepan; bring to a simmer over medium-low heat.
  • Meanwhile, melt 1 tablespoon butter in a 3-quart saucepan over medium-low heat. Cook onion, stirring occasionally, until softened, 5 minutes. Season with 1 teaspoon salt and 1/4 teaspoon pepper.
  • Raise heat to medium; add rice and cook, stirring until grains are translucent around the edges, about 3 minutes. Stir in wine, if using; cook until absorbed, about 2 minutes.
  • Add 1/2 cup hot broth mixture, stirring with a wooden spoon until most liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring until it is incorporated and rice is tender but still a little firm to the bite, 25 to 30 minutes. Stir in remaining tablespoon butter and Parmesan. Season with salt and pepper. Divide among dishes, and sprinkle with parsley and more Parmesan.

Nutrition Facts : Calories 287 g, Fat 8 g, Protein 8 g

CREAMY RICE & CARROTS



Creamy Rice & Carrots image

This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 40 years, but it can be served anytime. It is very rich and quite delish. I never cooked this from a recipe, so when I wrote it down I had to experiment with the amounts. You may like it with more or less cream &/or butter &/or sugar. Try it like this and adjust if you need to. Bon Apetit. Prep Time: approx. 15 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 12 servings.

Provided by gaylecca

Categories     White Rice

Time 40m

Yield 6 1/2 cups, 6 serving(s)

Number Of Ingredients 8

1/2 cup carrot, peeled and thinly sliced
1 teaspoon salt
1/4 cup onion, finely minced
2 cups water
1/2 cup half-and-half cream
1/2-3/4 cup butter (real butter)
1/4 cup sugar
1 cup rice (regular rice, not instant)

Steps:

  • Simmer carrots in water with salt, onion and sugar for 10 minutes (simmer with lid on). Bring water to a boil (the water with carrots etc), add rice, stir, when returns to boil, turn stove down to simmer & cover the saucepan. Cook for 20 minutes without lifting the lid!
  • Add cream, butter and sugar to taste and consistency desired. Some people like it a little soupier than others or a little sweeter. Just season to taste.
  • Enjoy! Bon Appetit!

CARROTS AND RICE



Carrots and Rice image

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.

Provided by Gayle Frazier

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 12

Number Of Ingredients 8

1 cup sliced carrots
3 tablespoons minced onion
4 ½ cups water
2 teaspoons salt
2 cups uncooked long grain white rice
½ cup white sugar
1 cup half-and-half cream
¾ cup butter

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g

RICE AND CARROT SOUP



Rice and Carrot Soup image

I first sampled this colorful carrot soup at a local Victorian tea room and wouldn't leave until I had the recipe in hand. The chef was kind enough to share it with me so I could enjoy it anytime at home.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 4-5 servings.

Number Of Ingredients 9

3/4 cup chopped onion
3 tablespoons butter, divided
3 cups chopped carrots
3 cups chicken broth
2 tablespoons uncooked long grain rice
1/2 cup heavy whipping cream
1 to 2 tablespoons tomato paste
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • In a large saucepan, saute the onion in 2 tablespoons butter. Add the carrots, broth and rice. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until carrots and rice are tender. Cool slightly. , Transfer to a blender; cover and process until smooth. Return to pan. Add the cream, tomato paste, salt, pepper and remaining butter; heat through.

Nutrition Facts : Calories 214 calories, Fat 16g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 903mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 3g protein.

MEATBALLS AND CREAMY RICE SKILLET SUPPER



Meatballs and Creamy Rice Skillet Supper image

Five ingredients, 30 minutes, one skillet...all you need to create a satisfying supper for your family!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 6

3/4 cup uncooked regular long-grain white rice
1 can (10 3/4 oz) condensed cream of celery soup
2 cups water
1 1/2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 box (12 oz) frozen cooked Italian-style meatballs, thawed
Chopped fresh parsley, if desired

Steps:

  • In 12-inch nonstick skillet, mix rice, soup and water. Heat to boiling; reduce heat to medium-low. Cover; cook 5 minutes.
  • Stir carrots and meatballs into rice mixture. Cover; cook 10 to 15 minutes, stirring occasionally to prevent sticking, until rice and carrots are tender and meatballs are hot. Sprinkle with parsley.

Nutrition Facts : Calories 430, Carbohydrate 50 g, Cholesterol 90 mg, Fat 1, Fiber 3 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1070 mg, Sugar 5 g, TransFat 1 g

CREAMY CARROT CASSEROLE



Creamy Carrot Casserole image

My mom and I developed this recipe to see if there was a carrot dish that even people who don't care for carrots would enjoy. So far, I haven't met anyone who hasn't liked this casserole. -Laurie Heward, Fillmore, Utah

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 6

1-1/2 pounds carrots, sliced or 1 package (20 ounces) frozen sliced carrots, thawed
1 cup mayonnaise
1 tablespoon grated onion
1 tablespoon prepared horseradish
1/4 cup shredded cheddar cheese
2 tablespoons crushed Ritz crackers

Steps:

  • Preheat oven to 350°. Place 1 in. of water in a large saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer until crisp-tender, 7-9 minutes. Drain, reserving 1/4 cup cooking liquid. Transfer carrots to a 1-1/2-qt. baking dish., In a small bowl, combine the mayonnaise, onion, horseradish and reserved cooking liquid; spread evenly over carrots. Sprinkle with cheese; top with cracker crumbs. Bake, uncovered, for 30 minutes.

Nutrition Facts : Calories 238 calories, Fat 22g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 241mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein.

Tips:

  • Use high-quality rice: For the best results, use a medium or long-grain rice that cooks up fluffy and separate.
  • Rinse the rice thoroughly: This helps to remove any excess starch and prevent the rice from sticking together.
  • Use a generous amount of liquid: The ratio of liquid to rice is important for achieving the right consistency. A good rule of thumb is to use 1 1/2 cups of liquid for every cup of rice.
  • Bring the liquid to a boil before adding the rice: This helps to prevent the rice from clumping together.
  • Cover the pot and reduce the heat to low: This will allow the rice to cook evenly without boiling over.
  • Cook the rice for the recommended amount of time: This will vary depending on the type of rice you are using.
  • Let the rice rest for a few minutes before serving: This will allow the rice to absorb any remaining liquid and become fluffy.

Conclusion:

Creamy carrot rice is a delicious and versatile dish that can be enjoyed as a side dish or main course. It is easy to make and can be customized to your liking. With a few simple tips, you can make a perfect pot of creamy carrot rice every time.

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