Simple Rice Pilaf With Carrots
This Simple Rice Pilaf With Carrots is an easy one-pot recipe made with shredded carrots, vermicelli, and a touch of chili oil. The rice pilaf comes together fast, making it perfect for a quick and flavorful side dish. Serve this fragrant and fluffy rice pilaf with Coconout Tilapia Curry, Chickpea Salad or your favorite mains for a delicious meal.
One-Pot: This rice pilaf comes together in just one pot, making cleanup a breeze! Enjoy it as a flavorful side dish or turn it into a hearty main meal with your favorite add-ins.
Big on Flavor: With just salt and chili oil, this dish is bursting with rich, deep flavors. The chili oil adds a subtle heat and a deliciously smoky depth.
Simple & Versatile: This easy rice pilaf with carrots is perfect as is, but you can customize it with your favorite seasonings or add chicken for a heartier, comforting meal—all in the same pot!
Ingredients
- Oil: Use olive oil or avocado oil.
- Vermicelli: For convenience, look for pre-cut vermicelli pasta, which saves so much time and blends seamlessly into the pilaf. If using long vermicelli, simply break it into smaller pieces before cooking.
- Carrots: Finely shred carrots using a grater or food processor. If you prefer more texture, chop them into small chunks.
- Rice: This recipe calls for basmati rice, but any long-grain variety works well.
- Chili Oil: Don’t skip the chili oil since it’s the star ingredient that adds incredible depth and heat! My favorites are Lao Gan Ma, Momofuku chili oil, or any high-quality chili oil you love.
Step By Step Instructions
Step 1: Rinse the rice under cold water until the water runs clear (this usually takes 3–4 washes). Then, soak the rice in lukewarm water for 30 minutes.
Step 2: Heat oil in a pan over medium heat. Add the vermicelli pieces and stir constantly until they turn golden brown. Next, add the shredded carrots and cook for 2 minutes.
Step 3: Add the drained rice, water, chili oil, and salt to the pan, then stir everything together. Increase the heat to high. Once the rice starts boiling, reduce the heat to medium-low and let it cook for 10–12 minutes, or until all the water is absorbed.
Step 4: Place a paper towel or clean kitchen towel over the pot, then cover it with a lid. Remove the pot from the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and serve.
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Expert Tips
Wash & Soak the Rice: Rinse the rice under cold water until it runs clear to remove excess starch, which helps prevent stickiness. Soak the rice in lukewarm water for 30 minutes before cooking as this not only improves texture and reduces the cooking time, but it also makes it easier to digest.
Carrots: Finely shredding the carrots allows them to blend seamlessly into the rice, adding subtle sweetness and color. If you prefer more texture, chop them into small pieces for a slight crunch.
Aromatics: For extra depth of flavor, sauté minced garlic and finely chopped onions before adding the vermicelli. This enhances the dish with a rich, savory base.
Seasonings: Customize the seasonings by adding garlic powder, onion powder, or dried parsley. You can also add vegetable broth instead of water for extra flavour.
Paper Towel Trick: Always place a paper towel or clean dish towel over the pot before covering it with a lid. This absorbs excess steam, preventing soggy or mushy rice and ensuring a light, fluffy texture.
Simple Rice Pilaf With Carrots FAQ
Is it necessary to soak the rice before cooking?
I always prefer to soak the rice ahead of time to reduce the cooking time and achieve softer, fluffier grains. However, if you’re short on time, you can skip the soaking step—just make sure to rinse the rice thoroughly before adding it to the pot to remove excess starch.
Can I Add Different Vegetables to Rice Pilaf?
Absolutely! Feel free to mix in vegetables like frozen peas, broccoli, spinach, or even diced potatoes. Just adjust the cooking time as needed to ensure they cook through, especially if you’re using potatoes.
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Simple Rice Pilaf With Carrots
Ingredients
- 1 1/2 cup Basmati rice
- 2 tablespoons Olive oil
- 1/4 cup Vermicelli pieces
- 1/2 cup Shredded carrots
- 3 cups Water
- 1 tablespoon Chili oil, see note
- 1/2 teaspoon Salt
Instructions
- Rinse the rice under cold water until the water runs clear (this usually takes 3–4 washes). Then, soak the rice in lukewarm water for 30 minutes.1 1/2 cup Basmati rice
- Heat oil in a pan over medium heat. Add the vermicelli pieces and stir constantly until they turn golden brown. Next, add the shredded carrots and cook for 2 minutes.2 tablespoons Olive oil, 1/4 cup Vermicelli pieces, 1/2 cup Shredded carrots
- Add the drained rice, water, chili oil, and salt to the pan, then stir everything together. Increase the heat to high. Once the rice starts boiling, reduce the heat to medium-low and let it cook for 10–12 minutes, or until all the water is absorbed.3 cups Water, 1/2 teaspoon Salt, 1 tablespoon Chili oil,
- Place a paper towel or clean kitchen towel over the pot, then cover it with a lid. Remove the pot from the heat and let the rice sit, covered, for 5 minutes. Fluff with a fork and serve.
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