Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a staple in Brazilian home cooking, prized for its mild flavor and how easily it brightens up everyday meals.
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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 fresh produce like carrots and onions, as well as pantry staples like rice and olive oil, at any local grocery store or neighborhood market.
Preparation method
- Wash and peel the carrot
- Grate the carrot using the fine side of a grater
- Dice the onion into small cubes
- Fill a kettle with slightly more than 3 cups of water and heat over low heat until boiling
- Heat a medium saucepan over low heat
- Add the olive oil
- Add the diced onion and grated carrot
- Season with salt
- Sauté the vegetables for 2 minutes until they soften
- Add the rice and the bay leaf to the pan
- Stir well so that every grain is coated in the olive oil
- Measure exactly 3 cups of boiling water and pour over the rice
- Stir one last time and increase the heat to medium
- Avoid stirring the rice from this point on
- When the water level drops to the level of the grains
- Reduce the heat to the lowest setting
- Partially cover the pan with the lid
- Cook until all the water is absorbed
- Check for doneness by inserting a fork into the grains until you reach the bottom of the pan
- Turn off the heat
- Keep the pan covered for another 5 minutes so the steam finishes the cooking
- Fluff the grains gently with a fork
- Fold in the carrots delicately
- Transfer to a bowl and serve immediately
Observations
This dish is a fantastic way to add color and nutrients to your daily meal repertoire. The secret to achieving perfectly fluffy grains lies in sautéing the rice thoroughly before adding the boiling water.
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