Carrot rice

Ingredients for people 4

• 500 g of basmati rice
• 1 finely chopped onion
• Butter or oil to fry
• 600-700 g of carrots cut into julienne strips
• 1 sugar spoon (optional)
• 1 cinnamon teaspoon
• 1 tablespoon of rose water

Preparation

Fry the onion in a little butter or oil until golden. Add the carrots and cook them for 10-15 '. Sugar and cinnamon can be added at this point. Cook the rice al dente in salted water and once drained, arrange it in layers alternating it with the carrots, starting and ending with a layer of rice. Sprinkle the surface with rose water and continue steaming, with a lid, for an abundant hour. It is possible to add bites or meatballs cooked separately between one layer and the other with the rice and carrots.