Carrot Pea Butter Rice
A simple, elegant stovetop rice side dish studded with sweet carrots and peas, finished with butter for richness. The vegetables cook gently with the rice, absorbing the broth while staying tender-crisp. Perfect alongside roasted chicken, fish, or any main course.
- Prep
- 15 min
- Cook
- 20 min
- Wait
- 10 min
- Total
- 45 min
- Makes
- About 4.5 cups (6 servings)
Steps
Before you start
- Measure out the rice ahead of time so you're ready to add it to the pot
- Have your vegetables prepped and within arm's reach of the stove
- Use long-grain white rice (jasmine or basmati work well) for best results
Sauté onion and carrot
- Melt 2 tablespoons (29 g) of the butter in a large 3-quart saucepan over medium heat.
- Add the diced onion and cook for 2 minutes, stirring occasionally.
- Add the diced carrots and cook for another 3 minutes, stirring occasionally, until the vegetables begin to soften slightly.
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Ready when: Carrots are beginning to soften and onion is translucent
Tip: Don't skip sautéing the vegetables—it builds flavor and prevents the rice from becoming mushy.
Toast the rice
- Add the uncooked rice to the saucepan and stir continuously for 2 minutes over medium heat.
- The grains will become opaque and slightly fragrant.
- This toasting prevents the rice from becoming gummy.
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Ready when: Rice grains appear dry and slightly opaque
Tip: Constant stirring ensures even toasting without burning the grains.
Add broth and bring to boil
- Pour the 3 cups (720 ml) of broth into the saucepan and stir well to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil, stirring occasionally, about 3 minutes.
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Ready when: Broth is at a rolling boil
Tip: Use hot broth if available—it helps the rice cook more evenly.
Season and reduce heat
- Add 0.75 teaspoon (4.5 g) kosher salt and 0.25 teaspoon freshly ground black pepper.
- Stir well.
- Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently.
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Tip: A tight-fitting lid is essential—it keeps the steam in so the rice cooks evenly.
Simmer rice uncovered
- Let the rice simmer gently over low heat without lifting the lid for 15 minutes.
- After 15 minutes, peek—the rice should be almost tender and most of the liquid should be absorbed but not completely dry.
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Ready when: Rice is nearly tender and liquid is mostly absorbed
Tip: Resist the urge to stir or lift the lid too often—this releases steam and prolongs cooking.
Stir in peas
- Remove the lid and add the 1 cup (150 g) of frozen peas, stirring gently to distribute them throughout the rice.
- Cover again and cook for 2 more minutes over low heat.
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Ready when: Peas are heated through
Tip: Frozen peas don't need to thaw—the residual heat will warm them quickly.
Rest and finish
- Remove from heat and let the rice rest, covered, for 5 minutes.
- This allows any remaining liquid to be fully absorbed.
- Uncover, remove from the saucepan, and immediately stir in the remaining 1 tablespoon (14 g) of butter, breaking it into small pieces as it melts into the warm rice.
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Ready when: Rice is fluffy and grains are separate; butter is fully melted
Tip: Finish butter added off heat prevents it from cooking off—it enriches the final dish.
Good to know
Tips
- For extra richness, use half butter and half heavy cream in place of the full 3 tablespoons of butter (but stir in the cream off heat after resting).
- If your rice turns out slightly undercooked, add a few tablespoons of warm broth and cover again for 2–3 minutes.
- Toast the rice in step 2 helps create a nuttier flavor and prevents the grains from clumping together.
- This rice pairs beautifully with roasted chicken, fish fillets, or ground beef dishes. It also works as a lighter alternative to mashed potatoes.
Make ahead
You can prep all the vegetables (onion and carrots) and measure the rice up to 8 hours ahead, storing them separately in the refrigerator. The dish itself is best made fresh just before serving, but leftover rice reheats well.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth and warm over low heat in a saucepan for 5–7 minutes, stirring occasionally, until heated through. You can also reheat in the microwave: place in a bowl, cover loosely, and microwave in 1-minute intervals, stirring between each, until warm. Do not freeze.
Substitutions
- frozen peas → corn kernels (fresh or frozen). Adds sweetness and a slightly different texture; use the same quantity.
- carrots → diced bell peppers or a combination with carrots. Peppers will cook faster, so add them in the last 5 minutes of simmering to keep them tender-crisp.
- chicken or vegetable broth → water plus 1 teaspoon salt per cup. Water will yield a blander result; if using, consider adding a pinch more salt and a bay leaf for flavor.
- long-grain white rice → jasmine or basmati rice. Both cook similarly and will produce a slightly more aromatic dish; use the same quantity and liquid ratio.
