Carrots and Rice

Rice Side Dish - Side Dish

Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.

Brief

Prep 15 mins

Cook: 40 mins

Total: 55 mins

Servings: 12

Yield: 12 servings

Carrots and Rice

Ingredients

1 cup sliced carrots

3 tablespoons minced onion

4 ½ cups water

2 teaspoons salt

2 cups uncooked long grain white rice

½ cup white sugar

1 cup half-and-half cream

¾ cup butter

Mexican White Rice

Side Dish

Directions

Step 1

In a large saucepan combine carrots onion water and salt. Bring to a boil reduce heat to medium and simmer for 10 minutes. Stir in rice. Reduce heat to low and cover pan. Allow to steam for 20 minutes.

Step 2

Stir sugar half-and-half and butter into rice mixture. Consistency should be creamy not dry. Stir in some milk if necessary. Remove from heat and serve immediately.

Nutritional Information

Carrots and Rice

Servings Per Recipe:12

Calories: 284.9

% Daily Value *

Protein: 3.3g 7%

Carbohydrates: 36.3g 12%

Dietary Fiber: 0.7g 3%

Sugars: 8.9g

Fat: 14.1g 22%

Saturated Fat: 8.8g 44%

Cholesterol: 38mg 13%

Vitamin A Iu: 2071.1IU 41%

Niacin Equivalents: 2.1mg 16%

Vitamin B6: 0.1mg 7%

Vitamin C: 0.7mg 1%

Folate: 55.2mcg 14%

Calcium: 37.6mg 4%

Iron: 1.2mg 7%

Magnesium: 14.7mg 5%

Potassium: 89.1mg 3%

Sodium: 513.6mg 21%

Thiamin: 0.2mg 16%

Calories From Fat: 127

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.