A Rosh Hashana Family Favorite: Sweet Basmati Rice with Carrots & Raisins

I can’t believe the Holidays are here again. Didn’t we just post recipes for Passover? Where did time go?? Crazy how each year goes by faster and faster. Scary, really.

I have to say, as much as we enjoy the Holidays, this year for us they are going to be kind of bittersweet. Our parents won’t be able to spend them with us and I can’t even tell you how difficult that is.

We’ve talked many times about our childhood memories growing up in Barcelona. For me, some of my favorites happened around the table on Rosh Hashana, which we always spent with the entire family.

Our mom used to cook the head of a lamb (unheard of here in America!) as part of our tradition. I remember how every year, our cousin Solly, the only boy in the family, used to grab pieces of meat dangling from the eye socket and chase Ruthy and his sister Vanessa with them. Gross… and hilarious at the same time.

I also remember my dad trying to be all serious doing the prayers, while we all laughed hysterically.

And of course, our mom’s wonderful food.

This recipe we’re sharing today is one of her “inventions” and happens to be one of my very favorites. And the funny thing is, as delicious as it is, she only made it during the Holidays. Maybe that’s what makes it so special :)

Hope you like it as much as I do!

Vicky


A Rosh Hashana Family Favorite: Sweet Basmati Rice with Carrots & Raisins
 
Prep time
Cook time
Total time
 
Sweet and Fragrant Vegetarian Rice. The perfect side dish for a Holiday Meal
Author:
Recipe type: Sides
Cuisine: Mediterranean / kosher
Serves: 6-8
Ingredients
  • 1 medium onion, sliced
  • 4 cups freshly shredded carrots
  • 2 tbsp vegetable oil
  • 2 cups water
  • 1½ tsp salt
  • ¾ cup raisins
  • 1½ cups white basmati rice
  • Topping:
  • 5 tbsp raw slivered almonds
  • ½ tsp vegetable oil
Instructions
  1. In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes
  2. Add shredded carrots and continue cooking at medium-low heat for about 7 minutes
  3. Add water, salt and raisins and bring to a boil
  4. Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes
  5. In a separate skillet, slivered almonds in ½ tsp of vegetable oil until golden brown, 3-5 minutes. Set aside
  6. Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.
  7. Top with almonds before serving
  8. ENJOY! from May I have that Recipe
Notes
IF YOU CANNOT EAT ALMONDS ADD POMEGRANATE SEEDS TO THE RICE BEFORE SERVING. IT WILL GIVE IT A NICE CRUNCH.

 

1. In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes


2. Add shredded carrots and continue cooking at medium-low heat for about 7 minutes


3. Add water, salt and raisins and bring to a boil


4. Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes

5. In a separate skillet,  slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Set aside

6. Uncover the rice and quickly and gently fluff it up with a fork.  Put the lid back on and let it sit, off the heat,  for 10 minutes.


7. Top with almonds before serving

8. ENJOY! from May I have that Recipe

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23 Responses to A Rosh Hashana Family Favorite: Sweet Basmati Rice with Carrots & Raisins

  1. Julie Hansen Intuitive September 11, 2012 at 11:29 pm #

    Looks delish. Shana tova!-Julie

  2. Jenny @ BAKE September 12, 2012 at 6:40 am #

    ooo I love the idea of adding all that yummy carrot to the rice! delicious!

  3. sunidhi September 15, 2012 at 1:16 pm #

    Hi, This looks very yummy and mouth watering. definitely i will try and let u know. you have described it really good anyone can follow it . thanks for a wonderful recipe.

  4. Leslie August 26, 2013 at 1:14 pm #

    How many does this serve approx.? Thanks…looks so delicious and colorful…..

  5. Staci S August 30, 2013 at 9:02 am #

    Can I use sliced almonds instead of slivered??

    • Vicky & Ruth August 30, 2013 at 9:19 am #

      Yes, you can use sliced almonds. Just watch them carefully when you are toasting them, so they don’t burn.

  6. leah September 4, 2013 at 3:05 pm #

    I know you said the carrots turn the rice yellow and I used 4 cups of carrots but my rice did not turn yellow its white . if i knew I would have put in a little tumeric.

    • Vicky & Ruth September 9, 2013 at 2:13 pm #

      So sorry your rice did not turn yellow. We made this recipe again this year for Rosh Hashanah and the rice turned yellow. Did you use freshly grated carrots? Because that makes a difference. Turmeric is a great addition to this recipe to add color and flavor. We hope you still enjoyed the recipe even though it did not turn yellow for you. :-(
      Vicky & Ruth recently posted…Spiced Cashew RiceMy Profile

      • leah September 9, 2013 at 2:19 pm #

        thank you for responding. no i did not use freshly grated. I used the shredded from my supermarket. they shred it and put it in plastic containers themselves (it was not like a pkg of dole shredded carrots) would that have made the difference . why would fresh shredded turn it yellow and not shredded carrots sitting for a few days in a container. also I meant saffron not tumeric to add yellow color=is that better. thank you

        • Vicky & Ruth September 9, 2013 at 2:39 pm #

          Freshly shredded carrots are very juicy and their juice is what helps color the rice. Saffron will definitely give this rice a beautiful more intense color, I would try it.
          Vicky & Ruth recently posted…Apples & Honey Semolina CakeMy Profile

  7. leah September 9, 2013 at 2:22 pm #

    sorry one more quick question . approximately how many carrots would you say you would need to get 4 cups of shredded carrots. thanks so much

  8. leah September 24, 2013 at 10:22 am #

    I made the rice again for succos and you are so right. the freshly shredded carrots make the rice yellow and I used craisins instead of raisins-the dish was a big hit and delicious and the red craisins looked so good with the yellow rice. thanks for a great recipe that will go into my favorite recipe book.

    • Vicky & Ruth September 24, 2013 at 10:36 pm #

      Thank you Leah, we are so glad we were able to be part of your holiday table.

  9. Jill November 19, 2013 at 12:20 pm #

    Can’t wait to try this with brown basmati rice! I just took a cookie sheet full of your Lemon Chia Seed Biscotti out of the oven and they look and smell wonderful!

    • Vicky & Ruth November 19, 2013 at 12:40 pm #

      Thank you so much for sharing with us and for making our recipes!

  10. Sara September 22, 2014 at 4:02 pm #

    This looks yummy! Can I make this in advance and reheat? What s the best way to do that? (I don’t leave a big enough flame on chag to cook rice from scratch.)

    • Vicky & Ruth September 23, 2014 at 8:10 am #

      Hi Sarah,
      Yes, you can prepare this in advance and reheat. Instead of adding the almonds right away, save them and mix them in when you’re ready to serve. Hope this helps!

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