Delicious, aromatic rice with carrots for garnish

Remember the basic proportions of rice and water, and then experiment!

Ingredients

• 1 1/2 cups long grain rice
• 2 1/4 cups boiling water
• 3-4 medium carrots
• 2-3 cloves of garlic
• 1 onion
• 25 g butter
• 1-2 tsp curry powder or cumin
• 2 tbsp. l. olive oil
• 1 1/2 - 2 tsp salt
• freshly ground black pepper

Directions

1. Peel and finely chop the onion and garlic. Grate or cut the carrots into thin, long strips.
2. In a wide, heavy skillet with a thick bottom, heat the olive oil, add the butter and fry the garlic quickly for 20-30 seconds, immediately add the onion and curry powder, stir. Cook for 1 minute, stirring occasionally. Put the carrots, cook, stirring constantly, for 2-3 minutes, so that the carrots are only lightly fried. Then put the rice here, mix with vegetables, so that each rice is soaked in oil and becomes transparent.
3. At this point, pour in boiling water, salt, stir and let the liquid boil. Reduce heat and cover skillet. Cook for 20 minutes: do not open the lid and do not stir the rice. Turn off the heat, leaving the pan covered on the stove for another 10-15 minutes. Then open the lid and gently loosen the rice with a fork. Let the rice breathe and serve, sprinkle with chopped herbs.