Creamy Rice with Roasted Carrots, Mild Miso and Crispy Sesame

Name: Creamy Rice with Roasted Carrots, Mild Miso and Crispy Sesame
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Fusión mediterránea-japonesa
Ingredients: 1.7 cups short-grain rice; 1 lb carrots; 1 cup yellow onion; 4 cloves garlic; 3.8 cups vegetable broth; 2 tbsp white miso; 3 tbsp olive oil; 1.5 tbsp butter; 2 tbsp sesame seeds; 1 tbsp soy sauce; 2 tsp rice vinegar; 1 tsp smoked paprika; 3 tbsp fresh chives; 3/4 tsp salt; 1/2 tsp black pepper; 2 tbsp water

An original, comforting creamy rice dish made with caramelized roasted carrots, a touch of mild miso, and a crispy sesame-chive finish. It balances sweet, savory umami, and fresh flavors in an elegant yet approachable plate.

20 minPrep

35 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

320 g short-grain rice (lavado and escurrido)
450 g carrots (peladas and cut en medias lunas)
140 g yellow onion (chopped fina)
12 g garlic (chopped fino)
900 ml vegetable broth (hot)
35 g white miso (suave)
45 ml olive oil (divided)
20 g butter (cold)
18 g sesame seeds (for tostar)
15 ml soy sauce (baja en sodio if preferred)
10 ml rice vinegar (for equilibrar)
2 g smoked paprika
10 g fresh chives (chopped)
4 g salt (or to taste)
1 g black pepper (freshly ground)
30 ml water (for disolver the miso)

Nutrition facts

per serving

414 kcal

Calories

8.7 g

Protein

57.9 g

Carbs

15.8 g

Fat

4.3 g

Fiber

53.6 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairySoySesame

Instructions

1
Preheat the oven to 220 °C / 425 °F. Toss the carrots with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and black pepper. Spread them on a tray and roast for 20 to 22 minutes, until tender and browned at the edges.
2
While the carrots roast, heat the vegetable broth in a small saucepan and keep it warm over low heat.
3
In a small cup, whisk the white miso with the water and soy sauce until smooth and pourable. Set aside.
4
Heat 1 tablespoon of olive oil in a wide skillet or shallow pot. Add the yellow onion and cook for 4 to 5 minutes over medium heat until translucent. Stir in the garlic and cook 30 seconds more.
5
Add the short-grain rice to the pan and stir for 1 to 2 minutes to lightly coat and toast it with the onion, garlic, and oil.
6
Pour in one ladle of hot broth over the rice and stir gently. When it is almost fully absorbed, continue adding broth gradually, stirring from time to time, for 16 to 18 minutes, until the rice is tender with a slightly firm center and a creamy texture.
7
Fold the roasted carrots into the rice. Add the miso mixture, rice vinegar, and cold butter. Stir for 1 to 2 minutes until the rice looks creamy and glossy. Taste and adjust with the remaining salt if needed.
8
In a small skillet, toast the sesame seeds over medium heat for 1 to 2 minutes, stirring constantly, until fragrant. Mix them with the remaining tablespoon of olive oil.
9
Serve the creamy rice hot and finish with the crispy sesame topping and freshly chopped chives.

Chef tips

For a looser, creamier texture, add an extra 60 to 120 ml (1/4 to 1/2 cup) of broth at the end. Roast the carrots with space between them so they caramelize instead of steam.

Substitutions

You can replace the butter with plant-based margarine for a dairy-free version. Chives can be swapped for fresh parsley, and white miso can be replaced with mild yellow miso in the same amount.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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