Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a staple in Brazilian households, cherished for its gentle sweetness and the vibrant colour it brings to a simple meal.
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Ingredients
1 1/2 cups long-grain white rice
1 carrot
1/2 onion
3 cups water
1 1/2 tablespoons extra virgin olive oil
1 bay leaf
1 teaspoon salt
1 carrot
1/2 onion
3 cups water
1 1/2 tablespoons extra virgin olive oil
1 bay leaf
1 teaspoon salt
Where to find ingredients
Find fresh carrots, onions, and long-grain white rice at any local supermarket like Woolworths or Coles, or your local independent greengrocer. Pantry staples such as olive oil, salt, and bay leaves are available in the baking or spice aisles.
Preparation method
- Wash and peel the carrot.
- Grate the carrot using the fine side of a box grater.
- Finely dice the onion.
- Pour a little more than 3 cups of water into a kettle and bring to a simmer over low heat.
- Place a medium saucepan over low heat.
- Add the olive oil.
- Add the diced onion and grated carrot to the pan.
- Season with salt.
- Sauté the vegetables for about 2 minutes until softened.
- Add the rice and the bay leaf to the pan.
- Stir well to ensure every grain is coated in the olive oil.
- Measure exactly 3 cups of the boiling water and pour it over the rice.
- Stir once more and increase the heat to medium.
- Avoid stirring the rice from this point onwards.
- Wait until the water reduces to the level of the grains.
- Lower the heat to the minimum setting.
- Partially cover the pan with a lid.
- Cook until all the water has been absorbed.
- Check for doneness by inserting a fork down to the bottom of the pan.
- Turn off the heat.
- Leave the pan covered for another 5 minutes to let the steam finish the cooking process.
- Fluff the grains gently with a fork.
- Gently incorporate the carrot if it has settled.
- Transfer to a serving bowl and serve immediately.
Observations
This dish is a fantastic way to elevate your everyday side dish with a hint of nutrition and brightness. The secret to achieving perfectly fluffy grains lies in sautéing the rice thoroughly before adding the boiling water.
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