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Rosh Hashanah Carrot and Raisin Basmati Rice


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Rosh Hashanah Carrot and Raisin Basmati Rice


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Rosh Hashanah Carrot and Raisin Basmati Rice

Sweet and Fragrant Vegetarian Rice. The perfect side dish for a Holiday Meal


  • Prep Time : 10 min
  • Cook Time : 35 min
  • Ready Time : 45 min


4 cup (s)s


  • 1 medium onion sliced
  • 4 cups freshly shredded carrots
  • 2 tablespoons vegetable oil
  • 2 cups water better if filtered or bottled
  • 1 1/2 teaspoons salt
  • 3/4 cup raisins
  • 1 1/2 cups white basmati rice
  • 5 tablespoons raw slivered almonds TOPPING
  • 1/2 teaspoon vegetable oil TOPPING


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


About May I have that recipe



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12 Responses to Rosh Hashanah Carrot and Raisin Basmati Rice

  1. Thanks for sharing this, I think I will make it for Rosh Hashanah, sounds delish.

  2. The rice in the pic looks yellow but the recipe calls for white rice. Which should I use?

  3. We used white rice, but the carrots make the rice yellow.

  4. avatar says: LISA

    Where is the liquid for the rice? (does the rice go in already cooked or raw, because recipe does not mention cooking the rice first)

  5. You add the water on step #3. Shana Tova

  6. How much water do u add in step 3?

  7. avatar says: Dputter

    Don’t the raisins get too soggy if you add them so early in the cooking process? The raisins in the photo appear to have been added for cosmetic purposes and not actually cooked with the rice.(I was peripherally involved in a cookbook project and am aware of the concept of food stylists)

    • Our mom always added the raisins to the water, and we did as well for this recipe. They get juicy, plump and delicious. We don’t remember if we added more raisins when we took the picture. But it is not a bad idea to add some raisins with the almonds, then you will have different textures from the raisins. It is a delicious recipe. Give it a try!

  8. avatar says: cmaline

    If using this recipe for Rosh Hashana, be aware that many Jewish communities have the custom not to eat nuts on Rosh Hashana. Anyone have any substitution ideas?

    • We suggest adding some pomegranate seeds, they will add crunch and texture to the rice and they are perfect for Rosh hashanah. Just make sure you add them just before serving.

  9. says: Debra

    Looks so yummy

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