Carrot jollof rice is another easy way of making rice with carrot; this is the best alternative to tomato jollof rice. Some weeks ago, I made this tomato alternative stew with carrots, which I named carrot stew and it was the perfect stew recipe for white rice, steamed potatoes and pasta. The idea of preparing carrot rice came up as a result of that carrot stew and I wont hesitate to share with my readers how I prepared it.
The above carrot rice tastes so amazingly delicious after I made it; just the same way you would have used coconut milk to make coconut rice that is exactly what I did here. I made use of some baby carrots and I extracted the juice from it then used the grated or blended carrot as my base instead of tomato and now look at the colour it added to the rice above, I cant even explain the amazing flavour the fish stock and the carrot juice added to the dish. You really need to Do it yourself to see what Im talking about.
If you have not tried this carrot rice recipe before, you can do so after reading the steps below and watching the video as well. I promise you will definitely fall in love with this yummy delicious jollof rice made with carrot.
I don’t have so much to say, but all I can say is that this carrot jollof rice is a must try for everyone, it is filled with a unique flavour and also requires few simple ingredients.
Table of Contents
Carrot Rice Ingredients
- 1 large mackerel, fried
- 3 cup of rice, parboiled
- 6 medium baby carrot, blended
- 3 red shombo, blended ( you can use red bell peppers)
- 2 scotch bonnets, crushed
- 1 large onion, chopped
- 1 teaspoon curry powder
- 1 teaspoon thyme
- cup of cooking oil
- 4 cloves of garlic, minced
- 3 stock cubes
- 2 cups fish stock
- Salt to taste
Ingredients for carrot jollof rice
Steps on how to make carrot jollof rice
- Place the rice in a pot and add few cups of water to slightly cover it, place on heat to boil for 5 minutes.
- Rinse the rice under running water to remove excess starch and strain out excess liquid.
- Rinse the carrot and cut into smaller shapes, place in a blender with a little water and puree into a smooth consistency.
- Pass the blended carrot over a fine colander, add a little water to the blender to rinse and squeeze out all the juice from the chaff.
- Blend the scotch bonnet and chilli peppers into a smooth consistency, you dont need water in it and set all aside.
- Place an empty pot on stove, add a little peanut oil to it and add the minced garlic and chopped onions and saut until fragrant.
- Add the blended pepper to the oil and stir-fry for 3 minutes, season with thyme, curry powder and stir.
- Add the carrot chaff into it and stir-fry. This will turn out very thick; add the fish stock and the carrot juice and stir very well. Now season the stock properly with some stock cubes and a pinch of salt and taste to know if youre ok with the taste.
- Bring the stock to a boil. Add the parboiled rice into the content and stir until it mixes properly. Leave to cook for 5-10 minutes on medium heat for the liquid to reduce.
- After 5 minutes, place a foil paper over it and close the lid to steam on low heat using the heat. Make sure you check it from time to time to see if the liquid is dried or the rice is soft.
- Come back to it and mix so the rice will mix properly with the rest of the ingredients. Garnish with extra onions, spring onions and 1 diced tomatoes.
- Carrot jollof rice is done. Serve it warm with salad. Enjoy.
Steps on how to make carrot jollof rice with pictures
1. Place the rice in a pot and add few cups of water to slightly cover it, place on heat to boil for 5 minutes.
2. Rinse the rice under running water to remove excess starch and strain out excess liquid.
3. Rinse the carrot and cut into smaller shapes, place in a blender with a little water and puree into a smooth consistency.
Thiis is what it is like after blending the carrots
4. Pass the blended carrot over a fine colander, add a little water to the blender to rinse and squeeze out all the juice from the chaff.
Strain all the liquid out leaving only the chaff
And here is the carrot juice, not too much and not too little, just enough to cook the parboiled rice until it dries
5. Blend the scotch bonnet and chilli peppers into a smooth consistency, you dont need water in it and set all aside.
6. Place an empty pot on stove, add a little peanut oil to it and add the minced garlic and chopped onions and saut until fragrant.
After you’ve stirred fried the chopped onion and minced garlic, add the blended pepper to the oil and do same
7. Add the blended pepper to the oil and stir-fry for 3 minutes, season with thyme, curry powder and stir.
You will notice the carrot becoming dried, keep stirring it on low heat
8. Add the carrot chaff into it and stir-fry. This will turn out very thick; add the fish stock and the carrot juice and stir very well. Now season the stock properly with some stock cubes and a pinch of salt and taste to know if youre ok with the taste.
Add the fish stock and the carrot juice to the content, the amount you add depends on the quantity of rice your making
9. Bring the stock to a boil. Add the parboiled rice into the content and stir until it mixes properly. Leave to cook for 5-10 minutes on medium heat for the liquid to reduce.
Now add in the parboiled rice and mix
Now look at the level of water I added, it is just at the same level with the rice, this is because the rice was almost soft
10. After 5 minutes, place a foil paper over it and close the lid to steam on low heat using the heat. Make sure you check it from time to time to see if the liquid is dried or the rice is soft.
After 5 minutes, I had to cover the rice with a foil paper to allow it steam just like our party jollof rice. Sorry, I didn’t capture that particular picture
11. Come back to it and mix so the rice will mix properly with the rest of the ingredients. Garnish with extra onions, spring onions and 1 diced tomatoes.
I will love to garnish my carrot jollof rice with onion rings, spring onions and diced tomatoes
Mix the rice properly and return the fried fish and it is done.
12. Carrot jollof rice is done. Serve it warm with salad. Enjoy.