Carrot Rice Recipe (Easy & Healthy)

By Dassana Amit
Last Updated: April 29, 2025

Vegan
4.97 from 31 votes • 46 Comments

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Carrot is one root vegetable that is quite versatile. I mean, you can tell this by the way it is used, especially in Indian cuisine – stir-fries, curries, flatbreads, accompaniments, salads, soups, mains, sweets and desserts. It can be used to make a variety of amazing dishes. One such easy, flavorsome and nutritious dish is this lightly-spiced South Indian style Carrot Rice. Made with cooked rice, grated carrots, herbs and spices, this mild dish is very easy to prepare. This recipe is vegan too.

carrot rice garnished with cashews, fried onions and raisins served in a white plate on a checkered white and blue napkin.
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About Carrot Rice Recipe

Have some leftover rice and carrots (gajar)? Why not make this delicious, satisfying and hearty Carrot Rice, the recipe of which, can be easily customized as per the ingredients you have at home.

A few typical ingredients in this rice preparation does make it South Indian in nature. But you can actually make it the way you want to.

In Indian cuisine, there are many ways one particular recipe can be made. The same holds true for this simple, yet yummy Carrot Rice too.

Table of Contents

  1. About Carrot Rice Recipe
  2. How to make Carrot Rice
  3. Expert Tips
  4. FAQs
  5. Recipe Card

Either you can dunk in all the ingredients in a pan or even an Instant Pot to make it or choose to prepare it the way I do at home.

Freshly cooked or leftover rice is mixed with a flavorful sautéed mixture of spices, nuts and carrots in this recipe of Carrot Rice.

This method is typically followed in South Indian cooking. This is also how I go about making this dish for my folks at home.

You can use any neutral flavored oil to cook this Carrot Rice and also skip the asafoetida (hing) in it.

If you are not using the asafoetida, then the dish also becomes gluten-free. In case you want to cook the dish in ghee (clarified butter), you can do that too.

Since this Carrot Rice is mildly spiced, it goes well with kids. There is a subtle sweetness coming from the carrots, which is enhanced by some more sweet notes from the sautéed onions, cashews and raisins.

This rice-based dish with carrots takes less time to get done and makes for a wholesome meal.

Love carrots? Try my popular recipes made with this healthy veggie – Carrot Halwa, Carrot Soup and Carrot Cake.

Step-by-Step Guide

How to make Carrot Rice

Cook Rice

1. Soak ½ cup rice in a bowl in enough water for 30 minutes. Drain and keep aside.

Tip: You can use any Indian variety of non-sticky rice like sona masuri, surti kolam or parmal rice or even basmati rice. I have used hand-pounded sona masuri rice. If you live outside India, the Indian varieties of rice are easily available on Amazon.

soaked and drained rice in a yellow bowl to make carrot rice.

2. Add the rice to a 2-liter pressure cooker with 0.75 to 1 cups water. Pressure cook for 2 whistles.

You can also cook the rice in a pot or pan adding some more water. Then, drain the water once the rice is cooked.

Since this rice was hand pounded rice that takes more time to cook, I pressure cooked for 3 whistles and added 1.25 cups water.

cooked rice in the pressure cooker.

3. While the rice is cooking, peel and grate 2 medium carrots. Keep aside. Thinly slice 1 small onion and chop 1 green chili or half of a serrano pepper.

grating carrots on a plate.

4. When the pressure settles down naturally, open the lid of the cooker. Gently fluff the rice and allow it to cool completely.

I cooled the rice grains in the cooker itself. But you can also take the rice grains on a large plate/tray and cool.

If the rice grains are still hot during sautéing, the dish may turn mushy or develop a pasty texture. So it is important to cool the rice grains completely.

fluffing cooked, cooled rice with al fork.

Sauté Onions

5. In a pan, heat 2 tablespoons oil. Add the thinly sliced onions.

Tip: Any neutral flavored oil works well in this recipe. Red, white and yellow onions, even scallions, pearl onions or shallots are fine to include.

thinly sliced onions added to hot oil in a pan.

6. Stir and sauté on low to medium heat till the onions start to turn light golden.

Tip: Adding a pinch of salt makes the onions cook faster.

sautéing onions.

7. When the onions begin to turn light golden, add 10 to 12 cashews (whole or halved) and 10 to 12 raisins.

Tip: Do not have cashews or raisins? Simply skip them or add the nuts that you have – almonds, pistachios, walnuts or pine nuts.

cashews, raisins added to onions.

8. Mix very well.

ingredients mixed well.

9. Sauté till the raisins become plump. By the time the raisins become plump, the onions will also get golden.

If you want the cashews to be golden, then sauté everything separately.

sautéing cashews, raisins, onions.

10. Remove with a slotted spoon and keep this sautéed mixture of fried onions, cashews and raisins aside.

sautéed onions, raisins, cashews placed in a bowl.

Sauté Carrots

11. In the same pan, some oil will be left. Lower the heat, and add ½ teaspoon mustard seeds, 1 small tej patta (Indian bay leaf), ½ inch cinnamon, 1 to 2 green cardamoms and 2 cloves.

Tip 1: Do not have all the Indian spices? Add the basic ones you have – cumin seeds, cinnamon, cloves and green cardamoms. Mustard seeds can be skipped.

Tip 2: If you do not have whole spices like cinnamon, cardamom and cloves, include ¼ teaspoon garam masala powder or curry powder.

sautéing whole spices in hot oil.

12. Stir and fry until the mustard seeds crackle.

mustard seeds crackling in hot oil.

13. Then, add chopped green chilies, 5 to 6 curry leaves and a pinch of asafoetida (optional). Stir and fry for half a minute.

Tip: If you do not have curry leaves or asafoetida, skip these. Some heat is needed in the dish. So, you can swap green chili peppers with any hot pepper of your choice. Add about ½ teaspoon of it, or replace with ¼ teaspoon cayenne pepper or red chili powder.

curry leaves and green chilies added.

14. Add the grated carrots.

grated carrots added.

15. Mix thoroughly.

sautéing carrots.

16. Sauté the carrots on low to medium heat for about 3 minutes.

sautéing carrots.

Make Carrot Rice

17. Add the cooked rice and mix.

The rice grains have to be cooled completely before you add.

cooked rice added to carrot mixture.

18. Season with salt. Again mix very well and switch off the heat.

rice mixed with carrot mixture and salt added.

19. Lastly, add the fried onions, cashews, raisins and 1 to 2 tablespoons chopped coriander leaves.

Tip: Replace coriander leaves (cilantro) with fresh parsley.

fried onions, cashews, raisins and chopped coriander leaves added to carrot rice.

20. Mix very well.

You can also garnish the Carrot Rice with the fried onions, cashews and raisins, instead of mixing them.

ingredients mixed well in the carrot rice.

21. Serve Carrot Rice hot or warm.

carrot rice garnished with cashews, fried onions and raisins served on a white plate on a light wooden tray.

Serving Suggestions

I really enjoy this Carrot Rice with a side of tangy Cucumber Raita, a fresh Vegetable Salad or even both sometimes. You can even pack it as a tiffin box lunch with a side of preferred chutney or a veggie stir fry.

The tangy sour flavors of an Onion Tomato Salad combine very nicely with the mild, sweet flavors of this Carrot Rice.

In fact, a bold and spiced Onion Salad or even a mayo salad pairs fantastically. If you do not have any veggies, simply serve this rice with plain curd (yogurt). All the more better, if its Homemade Curd.

Storage Suggestions

I’m sure that its quite difficult to have any leftovers in this case of the delectable Carrot Rice, but in case if you do have, then you can refrigerate and consume the rice dish within a day. Make sure to heat it through before serving.

Rice is best had freshly made. So, do not keep this Carrot Rice too, for a longer time in the refrigerator.

Expert Tips

  1. Rice: You can use any Indian variety of non-sticky rice to make this recipe. I make Carrot Rice with Indian varieties of rice but any non-Indian varieties or strains of rice would also work well. You just have to adjust the water and cooking time. If you live outside India, you will find the Indian varieties of rice at your local Indian grocery stores or on Amazon.
  2. Use leftover rice: Take 3 cups of leftover steamed or cooked rice and follow the rest of the steps to make this dish. This way, you can fasten the process of making this Carrot Rice even more.
  3. Vegetables: You can even add more veggies like bell peppers, steamed green peas or corn kernels, cabbage in this recipe.
  4. Onion: A variety of onions can be included. Shallots, pearl onions, scallions, red, white and yellow onions – all work great in this recipe.
  5. Green chilies: A bit of heat balances the sweetness in this recipe. You can swap green chili peppers for any hot pepper of your choice. Simply add about ½ teaspoon of it, or ¼ teaspoon cayenne pepper or red chili powder.
  6. Spices: This recipe is a South Indian version of Carrot Rice. So, the spices included are the ones used frequently in South Indian Food. You can skip mustard seeds, but not cinnamon, cloves and green cardamom. Instead of mustard, you can add cumin seeds. Curry leaves and asafoetida can be omitted.
  7. Dry fruits and nuts: If you do not have cashews or raisins, skip them or add the nuts that you have.
  8. Oil: Neutral flavored oils are a better option for this recipe. That being said, even coconut oil works wonderfully.

FAQs

How do I cook rice in a pan or pot on the stovetop?

Add the rice, salt, and 3 to 3.5 cups of water to a pan. Simmer on medium-low heat until the grains are tender and fluffy. Drain any excess water and let the rice cool at room temperature.

How can I adjust the spice level of the dish?

To make it kid-friendly, skip the green chilies. For a spicier version, increase the green chilies or add about ½ teaspoon or a bit more of red chili powder or cayenne pepper. A touch of turmeric (about ¼ teaspoon) can also be added for flavor and color.

What can I use if I don’t have whole spices like cinnamon, cardamom, or cloves?

You can substitute with ¼ teaspoon of garam masala powder or curry powder for a similar flavor profile.

Can I add other vegetables to carrot rice?

Yes, feel free to add bell peppers (capsicum), shredded cabbage, steamed green peas, or boiled corn to make the dish more wholesome and colorful.

Is this recipe gluten-free?

No it is not, but it can be made gluten-free. Simply skip the asafetida (hing) or use a certified gluten-free version.

Can I scale this recipe for more servings?

Absolutely! This recipe can be easily doubled or tripled to serve more people.

More Rice Recipes To Try!

If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.

carrot rice garnished with cashews, fried onions and raisins on a white plate.

Carrot Rice Recipe (Easy & Healthy)

By Dassana Amit

This South Indian style Carrot Rice recipe is lightly spiced and delicious rice preparation made with grated carrots, aromatics, spices, herbs, cashews and cooked rice. It can be made quickly if you have leftover cooked rice. Lightly spiced and mildly sweet from carrots, it's perfect for lunchboxes or as a quick, nutritious meal.
4.97 from 31 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Cuisine South Indian
Course Main Course
Diet Vegan
Difficulty Level Moderate

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Servings 2
Units

Ingredients

For cooking rice

  • ½ cup rice (short to medium grained) or basmati rice or 3 cups cooked rice
  • ¾ to 1 cups water – for pressure cooking
  • ⅛ teaspoon salt or add as required

Other ingredients

  • ½ cup or (100 grams or 2 medium) carrots – grated
  • ½ teaspoon mustard seeds
  • 1 tej patta – small-sized, (Indian bay leaf)
  • ½ inch cinnamon
  • 1 to 2 green cardamoms
  • 2 cloves
  • ½ teaspoon green chili – chopped or serrano pepper
  • 5 to 6 curry leaves – medium-sized
  • 1 pinch asafoetida (hing) – optional
  • 1.5 tablespoons oil – any neutral flavored oil
  • salt as required

For garnish

  • ¼ cup onions – sliced and tightly packed
  • 10 to 12 cashews – kept whole or halved
  • 10 to 12 raisins (without seeds)
  • 1 to 2 tablespoons coriander leaves – chopped, (cilantro)

Instructions
 

Cooking rice

  • Soak rice in a bowl in enough water for 30 minutes. Drain and then set aside. 
  • You could use any rice like sona masuri, surti kolam or parimal rice or even basmati rice. I used hand pounded sona masuri rice.
  • Add the rice in a 2 litre pressure cooker along with 0.75 to 1 cups water and salt (optional). Pressure cook for 2 whistles. 
  • Since this rice was hand pounded rice, I cooked for 3 whistles and added 1.25 cups water.
  • You can also cook the rice in a pot or pan adding 3 to 3.5 cups water. Then drain the water once the rice grains are cooked.
  • When the rice is cooking, peel and grate 2 medium sized carrots. Keep the grated carrots aside. Also slice 1 small onion and chop one green chili.
  • When the pressure settles down on its own, open the lid of the cooker.
  • Gently fluff the rice grains and allow them to cool completely. I cooled the rice in the cooker itself. But you can also take the rice grains in a large plate or tray to cool them.

Sautéing

  • In a pan heat the oil and add the thinly sliced onions.
  • Stir and saute the onions on a low to medium heat until onions start to turn light golden. Add a pinch of salt for cooking the onions quickly.
  • When the onions begin to get light golden, add the cashews and raisins. Mix very well.
  • Sauté until the raisins become plump. By the time the raisins become plump, the onions will also get golden.
  • Remove the onions, cashews and raisins with a slotted spoon and keep aside.

Making carrot rice

  • In the same pan, some oil will be left. Lower the heat. Now add mustard seeds, tej patta, cinnamon, cardamoms and cloves.
  • Stir and sauté until the mustard crackles.
  • Now add the chopped green chilies, curry leaves and a pinch of asafetida (optional).
  • Stir and saute for half a minute. Add the grated carrots. Mix very well.
  • Saute the carrots for about 3 minutes on a low to medium heat. Depending on the size of gratings, the sautéing can take less or more time.
  • Add the steamed rice and stir. Season with salt. Again mix very well and switch off the flame.
  • Lastly add the fried onions, cashews and raisins. Also add chopped coriander leaves.
  • Mix very well. You can also garnish carrot rice with the fried onions, cashews and raisins while serving.
  • Serve carrot rice with a side raita or salad.

Serving suggestions

  • Serve carrot rice with a side of a raita or salad. You can even pack it as a tiffin box lunch with some chutney or a veggie stir fry.
  • The tangy sour flavors of an onion-tomato salad combine nicely with the mild, sweet flavors of this carrot rice.
  • In fact a tangy tomato salad or even a mayo salad will pair greatly. If you do not have any veggies, simply serve carrot rice with a simple plain curd (yogurt).

Storage

  • Though you mostly won't have any leftovers, but in case if you do have, then refrigerate and consume within a day. Do not keep for a longer time in the fridge. Rice is best had when freshly made.

Notes

  • Using leftover rice: If you have leftover steamed or cooked plain white rice – then you need only 3 cups of it. Simply follow all the recipe steps from sautéing the onions, spices, carrots, and mixing rice with the sautéed mixture.
  • Cooking rice in a pan: You can easily cook rice in a pan. Add the rice, salt, and 3 to 3.5 cups water in a pan. Simmer on medium-low heat until the rice grains are fluffy and tender. Drain the extra water. Let the cooked rice grains cool at room temperature.
  • Spicing: For small kids, you can skip the green chilies. If you like spicy food, then you can definitely add more green chilies or couple it with red chili powder or cayenne pepper. You can even add ¼ teaspoon of turmeric powder for yellow-colored rice. If you do not have whole spices like cinnamon, cardamom, and cloves, substituting about ¼ teaspoon garam masala powder will work too.
  • Veggies: Apart from carrots, some bell peppers (capsicum), cabbage, and steamed green peas or boiled corn kernels when added will make it a hearty meal.
  • Gluten-free recipe: To make this carrot rice gluten-free, skip the asafetida or use a gluten-free asafoetida.
  • Scaling: You could easily make a large batch of this carrot rice recipe.

Nutrition Info (Approximate Values)

Nutrition Facts
Carrot Rice Recipe (Easy & Healthy)
Amount Per Serving
Calories 351 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 767mg33%
Potassium 272mg8%
Carbohydrates 50g17%
Fiber 3g13%
Sugar 6g7%
Protein 6g12%
Vitamin A 5440IU109%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 30mg150%
Vitamin B6 1mg50%
Vitamin C 53mg64%
Vitamin E 5mg33%
Vitamin K 8µg8%
Calcium 34mg3%
Vitamin B9 (Folate) 307µg77%
Iron 1mg6%
Magnesium 42mg11%
Phosphorus 127mg13%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Carrot Rice recipe from the archives was first published on May 2015.

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Meet Dassana

I am Dassana Amit, a vegetarian chef and baker with decades of experience, professionally trained in Indian and continental cooking and baking. I’m also a certified pastry chef, trained at Le Cordon Bleu in plant-based patisserie. For over 16 years, I’ve shared trusted, strictly vegetarian recipes with step-by-step photos, expert tips, and practical guidance. Bringing together tradition, technique, and a love for honest, soulful vegetarian cooking.

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46 Comments

  2. Wow Mam it was so easy and was very very tasty. I’ve never tried this rice, made it for the first time and was perfect. All my family members praised me. Thank you so much for this awesome recipe.5 stars

    1. thanks a lot, shailendra. glad to read your feedback and review on carrot rice. thanks for the rating too. most welcome.

  3. Tried this recipe yesterday and OMG…It was just WOW!!!.I am not too fond of rice,but here I was left asking for more.With curds it was just too yummmm.My family loved it.A fantastic recipe.5 stars

    1. thank you winnie. with raita or curd this carrot rice tastes good. i am glad that you liked the recipe. thanks again.

  4. Hi Mam,
    Today morning i made this recipe.it tastes very nice.my 6 year old son liked it very much.instead of oil I added ghee and oil half half.I have one doubt your veg recipes of India app works in offline also or not.if it works offline also then its easy to me.like some apps are working in offline also.5 stars

    1. thanks gayathri for this feedback on carrot rice recipe. ghee can be easily used. the app does not work in offline mode as the pics will not get downloaded from the server.

  7. This has become a regular dish at our home now. My husband loves to have carrot rice with chicken curry. The pictorial explanation makes it so easy to follow. Great collection of recipes, can’t wait to try the other recipes!

    1. thanks limia for sharing your feedback on carrot rice recipe. do try the other recipes as well.

  9. Hi Amit,
    I tried this recipe of your’s and it was amaze!!Its great for tiffin. Nice place you have here. You have done a great job!

    2. I made it for my 5 yr old kid and it turned out delicious and she and myself loved the flavour..it is easy to make also..thanks for the simple recipe Dassana..5 stars

      1. thank a lot smitha. glad to read that your daughter liked the recipe. welcome and happy cooking.

  11. Hi amit

    Just finished making this rice. Its a hit. I prefer making one pot meal for lunch and these rice variety of urs is so very helpful.

    My husband usually asks me not to try any new recipes but whn i say i am trying ur recipes ,he asks me to make ..

    Also i tried set dosa.. in tht u have mentioned to add sugar while fermentation. Whts the reason. Can we add it to our regular dosa/idli batter.

    Thanks for the great recipes.5 stars

    1. thank you pooja. convey my thanks to your hubby too. god bless both of you 🙂

      addition of sugar helps in the fermentation. what i have observed is that when sugar is added, the batter ferments well, then when it is not added. but only add in cold seasons. avoid adding in summers as the batter can get fermented too much. yes you can add sugar to the regular idli dosa batter.

      1. Thanks amit.

        I too see the difference when sugar is added. Also the Rosa taste was too good. That’s y I wanted to ask.
        Thanks again.

        Tomorrow s lunch box menu is missi roti 🙂

  15. Hey dassana today I hv tried ur masala Poori along with Poori aloo masala nd believe it,the dishes came really well..5 stars

  16. I was curious how a carrot mixed rice would taste, but as always with all your dishes, this recipe did not fail to amaze all who had it. The simplicity brought out the wonderful taste and it was a treat to see the colour and flavour come out as it did. Deliciousness at its very best ! ! !5 stars

    1. thanks again hemanth for sharing your positive feedback. glad to know that you liked the recipe. more rice recipes are on the way.

  18. Hv been trying your recipes for quite a few months.. All turn out really nice.. Tried this carrot rice today and it was fabulous.. Really very nice..your recipes are so easy n simple to follow.. Explained so nicely with detailed pictures.. Would really like to see a few eggless cakes in microwave.. Some easy and quick recipes..
    Thankyou

    1. thanks shalini for the positive review. i do plan to add some easy eggless cake recipes.

  19. Hi dassana,
    I’m taking this opportunity to thank you for all your recipes ,they are easy to follow and i’ve tried quite a few.
    You’ve also inspired me to bake with whole wheat flour and now i can do some guilt free baking, my family not being very comfortable with refined flour.
    Hope to try this carrot rice too. Thanks once again.

    1. welcome lata. glad to know this. its better to use whole wheat flour. as its a healthy option. thanks for sharing positive feedback on recipes.

  20. Wow! I hope to try this out soon. All your recipes are simply amazing 🙂 I have bookmarked many and hope to try them out soon 🙂

  21. Thank you for making Indian cooking easy (even for a non-Indian woman trying to make her Indian husband happy). Is it possible to put a note when a particular dish is freezable? It can be helpful for those very busy days 🙂

    1. welcome laurence. i don’t put this note because food should always be consumed fresh. as per ayurveda freshly cooked food has maximum prana (life force) and is best for the body. secondly, once we freeze the food, the taste changes. however in few post i have mention if the prep work can be done overnight.