Ingredients & Ayurvedic Properties
| Ingredient | Weight | Ayurvedic Profile |
|---|---|---|
 White rice, rinsed until clear | 130 g | Sweet · Cooling |
 Carrots, peeled and finely diced | 200 g | Sweet, Bitter · Heating |
 Coriander seeds, ground | 4 g | Astringent, Bitter, Sweet · Cooling |
 Ghee, for finishing | 12 g | Sweet · Cooling |
 Rock salt, finely ground | 3 g | Salty · Cooling |
| Water, freshly boiled | 1450 g | Whole culinary ingredient |
Step-by-Step Preparation
- Prepare 1450 ml (about 6 cups) hot water before starting Carrot Rice Rest-Day Bowl; keep one small ladle in reserve in case the base tightens early.
- Cook the rice and carrot in abundant water until spoon-soft. Maintain moderate heat for 19–21 minutes, stirring every 5 minutes, until a grain pressed between two fingers has no chalky center.
- Stir the mixture into a loose bowl with visible orange pieces. Keep the pan over medium-low heat for 2–3 minutes after the final addition, folding from the bottom so the main pieces remain intact.
- Season with coriander and ghee and serve immediately. Leave the pan off the flame for 3 minutes, then taste and correct the final balance before serving at the stated temperature.
- Rest Carrot Rice Rest-Day Bowl 4 minutes covered off the burner; check the final consistency and serve it warm without prolonged holding.
Dosha Modifications & Seasonal Guidance
Vaidya Culinary Note (original lacto-vegetarian recipe developed for the R3 regional and practical cooking collection)
Carrot Rice Rest-Day Bowl is deliberately soft, mild, and fluid for a light-meal day Vata: serve warm with the stated ghee and do not let it dry. Pitta: keep the seasoning mild and omit sharp sourness. Kapha: take a smaller bowl and retain the thin consistency.
USDA Nutrition Facts for Carrot Rice Rest-Day Bowl
| Nutrient | Per 100g | Per Serving (1 serving (449g)) |
|---|---|---|
| Energy (Calories) | 37 kcal | 168 kcal |
| Protein | 0.6 g | 2.9 g |
| Total Carbohydrates | 7.0 g | 31.3 g |
| Dietary Fiber | 0.5 g | 2.2 g |
| Total Sugars | 0.5 g | 2.4 g |
| Total Fat | 0.8 g | 3.5 g |
| Calcium | 9.8 mg | 43.9 mg |
| Iron | 0.38 mg | 1.72 mg |
| Magnesium | 4.7 mg | 21.1 mg |
| Phosphorus | 13.1 mg | 59.1 mg |
| Potassium | 47 mg | 210 mg |
| Sodium | 76 mg | 342 mg |
| Zinc | 0.12 mg | 0.56 mg |
| Copper | 0.03 mg | 0.14 mg |
| Manganese | 0.10 mg | 0.44 mg |
| Selenium | 1.2 µg | 5.2 µg |
| Vitamin C | 0.7 mg | 3.2 mg |
| Vitamin A (RAE) | 98.4 µg | 442.7 µg |
| Vitamin E | 0.10 mg | 0.46 mg |
| Vitamin K | 1.5 µg | 6.9 µg |
| Thiamin (Vitamin B1) | 0.05 mg | 0.22 mg |
| Riboflavin (Vitamin B2) | 0.01 mg | 0.05 mg |
| Niacin (Vitamin B3) | 0.42 mg | 1.88 mg |
| Vitamin B6 | 0.03 mg | 0.12 mg |
| Folate (DFE) | 30.1 µg | 135.3 µg |
| Choline | 1.5 mg | 7.0 mg |
