Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a staple in Brazilian home cooking, cherished for its mild flavor and how easily it elevates a simple daily meal.
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Ingredients
1 1/2 cups long-grain 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 long-grain rice, fresh carrots, and onions at any local market or supermarket produce section. Olive oil and bay leaves are readily available in the pantry essentials aisle.
Preparation method
- Wash and peel the carrot.
- Grate the carrot using the fine side of a 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.
- Warm a medium saucepan over low heat.
- Add the olive oil.
- Add the diced onion and grated carrot to the pan.
- 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 every grain is 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 reduces to the level of the grains.
- Reduce the heat to the lowest setting.
- Partially cover the saucepan with the lid.
- Cook until all the water has been absorbed.
- Check the doneness by inserting a fork into the grains until it reaches the bottom of the pan.
- Turn off the heat.
- Keep the pan covered for another 5 minutes to let the steam finish the cooking process.
- Gently fluff the grains with a fork.
- Toss the carrot through the rice delicately.
- Transfer to a bowl and serve immediately.
Observations
This dish is an excellent way to add color and nutrients to your staple grain. The secret to perfectly fluffy rice lies in sautéing the grains well before pouring in the boiling water.
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