Cut off the stems and rinse the spinach. If necessary put the spinach in a large bowl, cover with water. Drizzle some vinegar and set aside for a least 10 minutes. Rinse again. Cut or tear each spinach stalk to 2-3 pieces.

Peel and grate the carrot. Use the coarser side of the carrot.

Slightly heat a pot, add the olive oil and the chopped onions. Sauté until translucent.

Then, add the minced garlic, sauté for an additional 1-2 minutes.

Then, add the grated carrot, sauté for an additional 1-2 minutes.

Rinse the rice and add.

Add the salt, sugar and the boiling water. Mix.

Cook with lid covered over low heat for about 5 minutes.

Cook until the water evaporates and the rice is cooked.

Serve warm or cold.

Garnish with plain yogurt and red pepper flakes.