Ingredients
- 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 saffron
- Pinch cayenne
Preparation
Step 1
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.
Step 2
Preheat the oven to 350°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.
Step 3
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 teaspoon salt, cover, and transfer to the oven. Bake until the rice is cooked through, 15 to 20 minutes. Let stand off the heat, covered, for 20 minutes before fluffing with a fork and serving.
