Carrot-Rice Gratin

Carrot-Rice Gratin

I always have carrots in the fridge and rice in the pantry so this easy gratin can be made anytime. It can easily be doubled or tripled. With a holiday dinner this recipe would serve 4 at least.


  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 250ml) chicken broth
  • 2 medium carrots, cleaned, shredded
  • 1 cup (8oz, 250ml) milk
  • 2 eggs
  • 1 tbs chives, fresh or dried
  • 1/2 tsp dried thyme
  • 1/2 cup (4oz, 125ml) Greek yogurt
  • 1/2 cup (2oz, 60gr) shredded cheese
  • 1/2 tbs olive oil


  • Cook rice in chicken stock.
  • 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.


I shredded the carrots using the medium holes on the a box shredder. Substitute plain yogurt or sour cream for the Greek yogurt.


Keywords: rice gratin, carrot gratin

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