- 1/3 cup [80 mL] vegetable oil
- 1/2 cup [125 mL] really finely chopped onion
- 3 cups [750 mL] grated carrots
- 1 tablespoon [15 mL] freshly ground black pepper
- 4 cups [1 L] white non-stick rice
- 4 cups [1 L] chicken broth
- 1 tablespoon [15 g] sugar
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- Into a lerge casserole, heat vegetable oil until hot; brown chopped onion.
- Well mix in grated carrots, black pepper and rice.
- Cook stirring over low heat for a few minutes.
- Pour in chicken broth, already mixed with sugar.
- Cover and cook over low heat until rice is tender.
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