Arborio or similar 'mota' chawal cooked with carrot juice and topped with parmesan. The secret to its incredibly appealing texture is the liquid-absorbing rice starch.
*For a deeper colour and a more Spanish flavour, add a pinch of saffron threads to the stock mixture in step 3.
*This is a good dish to make when you have friends or family in the kitchen with you. You can have one of them do the stirring for you!
*The beta-carotene in carrots that is so good for vision is equally important for healthy skin and hair. 140g of cooked carrots provides three times the recommended daily intake of beta-carotene.
*Carrots were known to the Greeks and Romans, although they were not widely used in Europe until the Middle Ages. Early varieties were red, purple or black; the familiar orange variety was developed in Holland in the 17th century.