Place the basmati rice, infused hot water and a little salt in a large saucepan. Bring to the boil over a moderate heat, then reduce the heat to low and cover with a lid. Cook gently for 15 minutes until the rice is tender. Remove from the heat and keep covered for at least 10 minutes.
Heat the sunflower oil in a large frying pan until hot. Meanwhile, toss the grated carrots with the cornflour, salt and chilli powder. Shallow fry the carrots for a few minutes, moving them around in the oil as they fry. Remove and drain on kitchen paper.
Fluff the rice with a fork then spoon into ramekins. Invert into serving bowls in a mound in the middle, then top with the fried carrots. Serve immediately.