Wash the rice and heat about 2/5 cup (100 ml) of oil in a large pot. Fry the chopped onions, then add a little chopped garlic and carrots. A few minutes later, add chopped peppers and zucchini, stir and wait for them to braise. Then add the rice, stir for 1 minute and top up with 4 1/5 cups (1 liter) of hot vegetable broth (can use water).
Leave it to stew, stirring regularly. Pour in hot broth or water periodically, with the total quantity of the liquid being about 8 1/3 cups (2 l).
Finally, season with salt, pepper and optionally a little curry or turmeric. Close and let it stew for 20-30 minutes before serving. You can fill cups or molds with rice and serve upside down on a plate.