Carrot Rice

On Friday, I made olive oil broad beans, lemon parfait and carrot rice. Actually, I was going to share the lemon parfait recipe with you first, but I didn't have time to write it. I decided to publish the carrot rice recipe that I prepared before.

While you are reading these lines, I will be in Sapanca with my wife. I plan to take lots of photos and share them with you.

I know I cut it short, but I'll write you a long one tomorrow :) See you soon, love...

Ingredients:

• 1 medium carrot
• 2 cups of rice (baldo)
• 3 cups of boiling water
• 2 spoonful butter
• 1 meat bouillon or salt

Fabrication :

1. Wash the rice in 1-2 waters and leave it in warm salt water for about half an hour beforehand.
2. Grate the carrot with the fine side of the grater. Put the butter in the pan, add the grated carrots on it and stir-fry for 1 minute.
3. Drain the rice you have kept in water and add it to the carrots and fry. When the rice becomes transparent, add the bouillon and water.
4. Cook on medium heat until the top of the rice is eye-catching, then on low heat and remove from the stove. After infusing for 10 minutes, mix and serve.