Ginger and Carrot Rice
- 1 cup basmati rice
- 500ml (2 cups) water
- 2 tablespoons roasted peanuts
- 30g butter
- 1 onion, sliced
- 1 knob root ginger, finely grated
- 2 to 3 carrots, peeled and grated
- salt to taste
- cayenne pepper to taste
- chopped fresh coriander to garnish
Preparation:15min › Cook:20min › Ready in:35min
- 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.
- While rice is cooking, blend peanuts in a food processor until crushed and set aside. Melt butter in a large frying pan over medium-high heat. Fry onions until golden brown. Stir in ginger, carrots and salt to taste. Reduce heat to low, cover and cook for 5 minutes.
- Stir in cayenne pepper and peanuts. When rice is done, add it to the frying pan and stir gently to combine with other ingredients. Garnish with chopped coriander.
Something else. 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 coriander, but I'm sure this would be an excellent garnish but didn't have it on hand. Made this with snapper. Will cook this many more times. Thanks Sowmya - 08 Oct 2008
What a wonderful change from plain rice! Tasted even better the second day! - 08 Oct 2008
This is the best rice side dish I've ever used. Even my picky grandkids, who don't like rice, liked this dish. I used a zester to make long spaghetti like carrot pieces instead of grating which took a little extra time but my grandchildren were fascinated. - 08 Oct 2008