Carrot and Basmati Rice Gratin

We all know carrots are good for us….

They’re full of antioxidants, beta-carotene and vitamins plus they help fight cancer and reduce the risk of cardiovascular disease.

So why are they such a neglected vegetable?

No one talks about carrots.

Everyone talks about chard and spinach and all the other dark leafy greens.

We all love broccoli and cabbage and cauliflower and all the other cruciferous veggies. 

We can’t get enough of butternut and acorn and delicata and all the other squashes.

But the poor carrot is just ignored.

Oh, we cut it up and munch on it raw – diet food.

We add it to stir-fries, soups and stews.

It’s impossible to make a decent stock without them.

We use carrots; we’d be lost without carrots.

But we take the poor carrot for granted.

Not any more….

Let’s hear it for CARROTS!!!!!

Whew, glad I got that out of my system…..

(Can you tell it’s been a bit of a slow, lazy day chez nous?)

Next time you are in need of an interesting side dish, or meatless supper, try this gratin.

It’s somewhere between a soufflé and a pudding.  The carrots retain their texture and add a slightly sweet flavor to the rice.

Carrot and Basmati Rice Gratin  

Total time: 55 minutes 


  • 1/2 cup Basmati rice
  • 1 cup (8oz, 250ml) chicken stock
  • 2 medium carrots
  • 1 cup (8oz, 250ml) milk
  • 2 eggs
  • 1 tbs chives, fresh or dried
  • 1/2 tsp dried thyme
  • 1/2 cup (4oz, 125ml) Greek or plain yogurt or sour cream
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 1/2 tbs olive oil

Carrot and Basmati Rice Gratin


  • Cook rice in chicken stock.
  • Peel carrots and shred using medium holes on the box shredder. 
  • Lightly whisk eggs. 
  • Add milk, yogurt and herbs, whisk to combine. 

  • When rice is done, stir in the carrots and let sit for a minute to cool slightly. 
  • Add the rice and carrots to the eggs along with half of the cheese. Stir well.
  • Lightly oil a glass baking dish (1 qt, 1 litre). 
  • Spoon carrot-rice mixture into dish, sprinkle with remaining cheese and bake, uncovered, 400F (200C) for 30 minutes. 
  • Remove and serve.

As long as we’re on the subject….

Carrot and Ginger Soup

Carrot and Ginger Soup


Carrot and Gruyere Timbales

Carrot and Gruyere Timbales

Well, now this is a bit embarrassing…..

I have 23 different recipes for carrots as a vegetable side dish on my website but only this ONE on my blog….

Spiced Carrot Salad

Spiced Carrots
Guess I’d better mind my own blog…..

I’ll post some of my favorites later this week.

6 thoughts on “Carrot and Basmati Rice Gratin”

  1. I love carrots, everything about them. Thanks for featuring them. I’m going to be doing the same later this week. Love the gratin recipe! Wish mon mari would eat stuff like that.

  2. Carrots (and green beans) are actually my two go-to vegetables for the girls. No matter how I make them, they’ll eat them like candy. Half the time when I’m too busy, I just cut them into carrot sticks or grate them into a simple salad and I know they’ll be happy. Oh, and I’ve been meaning to thank you for the quince/apple recipe you posted a few weeks back. My neighbor gave us some quince and thanks to you, I actually was able to use them!

  3. Mimi, mon mari didn’t used to, but I’m slowly converting him LOL, He does love carrots, though.
    Erin, I’m with your girls, I love them both! Glad you could use the quince… It was my first time but I was pleased with the results (and how easy it was)
    manningroad, bake them, eh? Must try that – I buy a bag every week!

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