Ingredients

The following ingredients have 4 Servings
  • 2 cups jasmine rice
  • kosher salt
  • ¼ cup olive oil
  • ½ cup sliced onion
  • ½ cup grated carrot
  • 2 garlic cloves, chopped
  • 2 cups carrot juice
  • pinch of saffron
  • pinch of cayenne 

Instruction

  • Make ahead: Cover the rice with water by several inches in a bowl and add a pinch of salt. Let soak for at least 1 hour or up to overnight. Drain well. 
  • Preheat the oven to 350 degrees F. Warm the oil in a large ovenproof pot with a tight-fitting lid over medium heat. Add the onion, carrot, and garlic. Season with a pinch of salt, and cook, stirring occasionally, until the vegetables begin to soften but not brown, about 8 minutes. Add the rice and cook, stirring, until the rice is evenly coated and begins to lightly toast, about 3 minutes more. 
  • Add the carrot juice, saffron, and cayenne. Raise the heat to high, then lower to a simmer. Stir with a fork once or twice, add 1 tsp salt, cover, and transfer to the oven. Bake until the rice is cooked through, 15-20 minutes. 
  • Let it stand off the heat, covered, for 20 minutes before fluffing with a fork and serving.