Brazilian recipe
Rice with Carrots (Arroz com cenoura)
Rice with carrots is a staple in Brazilian kitchens, prized for its delicate flavor and how easily it elevates a daily meal.
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Ingredients
1 1/2 cups rice
1 carrot
1/2 onion
3 cups water
1 1/2 tablespoons olive oil
1 bay leaf
1 teaspoon salt
1 carrot
1/2 onion
3 cups water
1 1/2 tablespoons olive oil
1 bay leaf
1 teaspoon salt
Where to find ingredients
You can find all ingredients, such as long-grain rice and fresh produce, at local supermarkets or neighbourhood markets.
Preparation method
- Wash and peel the carrot.
- Grate the carrot using the fine side of a grater.
- Finely dice the onion.
- Pour slightly more than 3 cups of water into a kettle and bring to a boil over low heat.
- Heat a medium saucepan over low heat.
- Add the olive oil to the pan.
- Add the diced onion and grated carrot.
- Season with the salt.
- Sauté the vegetables for 2 minutes until they soften.
- Add the rice and the bay leaf to the pan.
- Stir well so that all the rice grains are coated in the oil.
- Measure exactly 3 cups of the boiling water and pour it over the rice.
- Give it one last stir and increase the heat to medium.
- Avoid stirring the rice from this point on.
- Wait until the water level drops to the level of the grains.
- Reduce the heat to the lowest setting.
- Cover the pan partially with a lid.
- Cook until all the water has been absorbed.
- Check for doneness by inserting a fork through the grains until it reaches the bottom of the pan.
- Turn off the heat.
- Keep the pan covered for another 5 minutes so the residual steam finishes the cooking process.
- Fluff the rice gently with a fork.
- Mix the carrots through delicately.
- Transfer to a serving bowl and serve immediately.
Observations
This dish is a wonderful way to add vibrant color and essential nutrients to your standard meal. The secret to achieving perfectly fluffy rice lies in properly sautéing the grains before adding the boiling water.
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