Carrot rice


half a cup (this is 6 cl) of rice
1 cup
a quarter of cup (approx. 15cl) of water
1 shredded carrot
ginger
garlic powder
cumin
a stock cube.

Heat (at maximum power) a pan with a spray of oil, add the rice and he carrot. Cook for one minute. Add the water and cook until it boils. Then, put the pan on another hob. Heat gently with a lid on the pan for 10 or 15 minutes until there’s no water left. The best would be that you don’t take the lid off before all the water has evaporated…but don’t dream, this won’t happen!

3 Responses to “Carrot rice”

  1. Carrot rice « Experiments in dessertarian cooking Says:

    […] content: -Mandarin -Carrot rice -Spinach with furitake spread over -Hot chili sauce -Bacon […]

  2. Boys are born in cabbages « Experiments in dessertarian cooking Says:

    […] updated next week). Pink: Beetroot. Yellow: Curcuma. Bright yellow, light orange: saffron. Orange: Carrot. Purple: Blueberry. Blue: Red cabbage with raising powder. Green: Green cabbage, courgette. Brown: […]

  3. Les garçons naissent dans les choux, colorants naturels fait-maison « Expériences culinaires dessertariennes Says:

    […] prochaine). Rose*: Betterave*. Jaune*: Curcuma*. Jaune éclatant, orange pâle: safran*. Orange*: Carotte*. Violet*: Myrtille*. Bleu: Chou rouge avec du la levure chimique. Vert*: Chou vert, courgette*. […]


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