Carrots and Rice
Originally submitted by Gayle Frazier and modified by Kaboose.com
Average User Rating:
Play up the natural sweetness of baby carrots and creamy rice with sugar, cream and butter for a spectacular side dish that takes centre stage at fall celebrations.
Ingredients
- 1 cup sliced carrots
- 3 tablespoons minced onion
- 4-1/2 cups water
- 2 teaspoons salt
- 2 cups uncooked long grain white rice
- 1/2 cup sugar
- 1 cup half-and-half
- 3/4 cup butter
Cooking Instructions
- 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
Servings per Recipe: 12
Amount Per Serving
- calories: 286cal
- total fat: 14.1g
- cholesterol: 39mg
- sodium: 552mg
- carbohydrates: 36.5g
- fiber: 0.7g
- protein: 3.3g
Preparation Time: 15 min.
Cooking Time: 40 min.
Ready In: 55 min.
Servings: 12
Cooking Time: 40 min.
Ready In: 55 min.
Servings: 12
