Bariis cagaar (carrot rice)

Instructions

1. Rinse the rice until the water runs clear, then let it drain.
2. Fry the thinly sliced onion in the oil until tender and lightly golden.
3. Add the grated carrots, the crushed cardamom, the cumin and the salt, and fry for 5 minutes.
4. Stir in the rice and coat it with the spices for 2 minutes.
5. Pour in the hot water, bring to a boil, then cover and cook over very low heat for 20 minutes.
6. Let it rest 5 minutes covered, then fluff the rice with a fork and serve.