Wash, scrape, and cut the carrots into half-inch-thick rounds. Peel the garlic cloves, but leave them whole. Wash the rice. Put 2 spoons of olive oil in a shallow bowl with a lid and heat it. Add the carrots and garlic and fry it for five minutes on a not too strong fire, turning it constantly with a wooden spoon. At the end sprinkle with granulated sugar.
Add enough hot water to cover the carrots, lemon juice and salt, boil for 2-3 minutes. Add the rice, mix it together, reduce the heat and cook, stirring occasionally, until the carrots soften and the rice swells. Finally drizzle the remaining two spoons of olive oil and leave to cool in its own container.
500 grams medium carrots
6-7 cloves of garlic
1 tablespoon of rice
4 tablespoons of olive oil
2 teaspoons of granulated sugar
2 tablespoons of lemon juice