I modified my grandmother’s yeast bread recipe to create these yeast rolls. Grandma’s traditional cake yeast was changed with dry cake yeast (more readily available) and the sugar was increased to make a somewhat sweeter roll. When paired with Danish Lurpak® butter, which has a slight tanginess similar to Grandma’s, they are delectable. Rolls can be prepared the night before and warmed for ten minutes at 300 degrees F while being covered in foil.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 cup sliced carrots
- 3 tablespoons minced onion
- 4 ½ cups water
- 2 teaspoons salt
- 2 cups uncooked long grain white rice
- ½ cup white sugar
- 1 cup half-and-half cream
- ¾ cup butter
Instructions
- In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
- Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 514 mg |
| Sugars | 9 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
The first time I made this I thought whoa thats too much rice we’ll never eat it all, well I was wrong! My husband loves this rice it all gets eaten every time. “Best rice ever.”
This is actually a good recipe! I understand The reviewer’s who commented on it tasting like a rice pudding because it is as the recipe states. It is sweet more like a dessert. I decided take this recipe and cook everything as a recipe stated without adding the cream/milk portion and sugar to it. Then when I was done cooking I split the portion in hal of the cooked rice, carrots and onion and salt And added the milk/cream to half the portion. This allowed us to have not only a meal portion but also a dessert all in one! We truely liked doing it this way. Once chilled the portion we used from the actual recipe in its entirety made a great dessert. The other half was a great meal side dish with chicken that we cooked.
Excellent!
My family liked this dish. I did cut back on the sugar and butter and added more onion. It was a great contrast for the spicy pork roast that I served with it. I will be serving this again.
I Love making this!! I have made it multiple times already. Changes I made: About a pound of carrots sliced, and instead of using half and half I used canned coconut milk.
Everyone loved this! The only change you may want to make is cutting the sugar I half
Wow loved this recipe. Once the rice in half. To one half I did nothing to the other half added the sugar and milk (also halved this). Both were great. DH who does not enjoy rice pudding type rice said that the small amount he tried was actually really good. Will be making again.
This is a good side dish recipe. I made adjustments based on other reviewers and my allergy to onion. I left out the sugar altogether and cooked brown rice in chicken broth. It was really tasty. The creamy texture of the half and half was perfect with chicken.
My family liked this rice dish. It was easy to make but a bit too sweet. I will cut back the sugar next time. It was a great accompaniment to our family dinner. Thank you!
I was weary because of the mixed reviews, but I’m afraid I must side with those who said this was an odd dish. I had cut back on the sugar as others suggested, but it was still a dish confused between a veggie side and a dessert. Carrots and onion do not go well with sugar and cream. IF I make this again, I will skip the sugar completely, add more carrots, use chicken stock instead of water and turn it into a savory side.
ohh this rice is delicious! nice and sweet. my gf loved it with some fried chicken strips that i made very good
Make no mistake, this is rice pudding with carrots in it. The taste was fine actually, but as several other reviewers commented, the result was very “weird”. The name is very misleading. This recipe is much more about the rice than the carrots. I’m not sure whether to eat this as a dessert or as a side dish. I am really surprised that this recipe still has such high ratings. If you make this recipe, consider it a variation of rice pudding with carrots and onion added as opposed to the more traditional raisins.
Like another reviewer, my husband and I found this “weird.” Not bad weird though, but even while we were eating it, we weren’t sure about this one. I did make minor changes to cut fat. I used milk and only about 6 T of butter… but I am just not sure we like this much sweet with our rice and veggies. We have both decided to try it again tomorrow (LOTS of leftovers) and decide if we want to make it again in the future.
Yuck! This should have more carrots and onions, less rice and no sugar! I only added a 1/4 cup (sugar) like the other comments said and it was way overpowering.
Very tasty, but next time I’d cut back on the 1/2 cup of sugar. Maybe 1/4 cup? Others may like it that sweet (my husband does), but I think it needs a little less. Thanks for the great recipe, though!
Yummy…great comfort food! For a healthier version, I cut way back on the sugar and butter and replaced the half and half with soy milk. Oh, I also used long grain brown rice, instead of white. It was still delicious!
This was good, but very sweet. My husband did not like it at all. It goes good with something spicy.
Great Recipe! I used Splenda instead of sugar since my family is diabetic-they loved it!!!
Very Good!
Wonderful! Though I did cut back on the sugar a bit (1/4C). We enjoyed this very much and it went great with a pork roast.
Good for a quick side dish, but quite sweet. I served this with savory chicken, which was a good complement to the meal.