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.
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.
Notes
For Less Spice: Add only 1/2 tablespoon chili oil.