Glazed Carrots in a Rice Cooker

Name: Glazed Carrots in a Rice Cooker
Cuisine: American
Ingredients: 600 grams Carrot; 1 cube Instant bouillon granules; 150 ml Water; 2 tsp Olive oil; 1 Bay leaf

cookpad.japan @cookpad_jp

I wanted something quick and easy to go in my bento every day. I make a lot at once and freeze. This gives me a good nutritious balance.

The carrots will soften after about 25 minutes. If you cook them any longer or keep them warm in the cooker, they might fall apart. Adjust the cooking time to suit your rice cooker. For 600g of carrots worth. Recipe by Harukomachi

I wanted something quick and easy to go in my bento every day. I make a lot at once and freeze. This gives me a good nutritious balance.

cookpad.japan @cookpad_jp

I wanted something quick and easy to go in my bento every day. I make a lot at once and freeze. This gives me a good nutritious balance.

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Ingredients

600 gramsCarrot
1cube Instant bouillon granules
150 mlWater
2 tspOlive oil
1Bay leaf

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Steps

1

Peel the carrots, slice into 5cm lengths and a width the same as your thumb.
2

Put the water and bouillon in a dish and heat until the bouillon dissolves.
3

Put everything in your rice cooker, lightly mix and top with a bay leaf.
4

I put my cooker on the quick-cook setting. Mix it once while it is cooking for a better result.
5

Check on it when it has been in the cooker for 20-25 minutes, and when the carrots have softened, it's done.
6

Quickly mix with a rice spatula, spread out and an allow to cool.
7

Divide the carrots into portions and freeze. O you can put them into a plastic bag with a zip and freeze. Break them apart before they have completely frozen.
8

You can put them into your bento in a frozen state or you can let them defrost at room temperature.