Grated carrot is lightly caramelized in butter and cooked with rice in chicken stock. A comforting staple for everyday family meals, this pilaf stands out for its sweet carrot flavor.
Rinse the rice and soak it in warm salted water for 30 minutes, then drain.
Sauté the grated carrot in butter for 8 minutes, until lightly browned.
Add the drained rice to the carrot and sauté, stirring, for 2 minutes. Add the hot chicken stock and salt. Once it comes to a boil, reduce the heat and cook for 18 minutes, until the liquid has been absorbed.
Remove from the heat, cover the pot with a kitchen towel, put the lid on, and let the pilaf steam for 10 minutes before serving.
Do not overcook the carrot; if it burns, it will give the pilaf a slightly bitter taste. Allergen: contains milk and dairy products (butter).
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