Brazilian recipe
Carrot Rice
Carrot rice is a staple in Brazilian home cooking, valued for its mild flavor and how easily it comes together for everyday meals.
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Ingredients
1 1/2 colher (sopa) de azeite
1/2 cebola
1 cenoura
1 1/2 xícara (chá) de arroz
1 folha de louro
1 colher (chá) de sal
3 xícaras (chá) de água
1/2 cebola
1 cenoura
1 1/2 xícara (chá) de arroz
1 folha de louro
1 colher (chá) de sal
3 xícaras (chá) de água
Where to find ingredients
All ingredients are pantry and produce staples found at any local grocery store, farmers market, or supermarket.
Method
- Wash and peel the carrot
- Grate the carrot using the fine side of a grater
- Dice the onion into small cubes
- Pour slightly more than 3 cups of water into a kettle and place over low heat to boil
- Heat a medium pot over low heat
- Add the olive oil
- 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 pot
- Stir well so every grain of rice is coated in the olive oil
- Measure exactly 3 cups of the 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 reduces to the level of the rice grains
- Lower the heat to the minimum setting
- Partially cover the pot with a lid
- Cook until all the water is absorbed
- Check for doneness by inserting a fork into the grains down to the bottom of the pot
- Turn off the heat
- Keep the pot covered for another 5 minutes so the steam finishes the cooking
- Fluff the grains gently with a fork
- Toss the carrots delicately
- Transfer to a bowl and serve immediately
Notes
This dish is an excellent way to add color and nutrients to your basic meal. The secret to fluffy, separate grains is to sauté the rice well before adding the boiling water.
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