Brazilian recipe
Fluffy White Rice (Arroz branco)
Learn how to make loose, fluffy white rice with onion and garlic, a simple everyday side in Brazilian cooking.
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Ingredients
1 medium onion, chopped
1 cloves of crushed garlic
750ml of hot water
2 tablespoons of oil vegetal
Salt to taste
250g of rice (approximately 1 cup)
1 cloves of crushed garlic
750ml of hot water
2 tablespoons of oil vegetal
Salt to taste
250g of rice (approximately 1 cup)
Where to find ingredients
Find Brazilian ingredients such as dendê oil, macaxeira or cassava, cachaça, palmito, cassava flour, requeijão, goiabada, guaraná, calabresa, moranga squash, cação and queijo minas in Brazilian or Latin American grocers, international food shops, larger supermarkets and online speciality grocery sections. Standard meat, dairy, produce and baking ingredients are usually available in supermarkets, butchers, fishmongers and local grocery shops. Substitutes, only if needed: firm white fish for cação, smoked sausage for calabresa, cream cheese for requeijão, and butternut squash for moranga.
Preparation method
- Wash well the rice em water corrente and drain completely
- In the pan, aqueçthe the oil em medium heat and saute the chopped onion and the crushed garlic until ficarem lightly golden and aromatics
- Add the rice washed and drained à pan and stir for about 1 the 2 minutos, until that the grãthe fiquem lightly translucent
- Este passo ajuda the selar the grãthe, contribuindo to that fiquem soltinhos
- Pour the hot water in the pan, certificando-if of cover todo the rice
- Season with salt to taste, misturando gently
- Cover the pan parcialmente and cook em low heat for approximately 20 the 25 minutos, or until that toda the water tenha sido absorbed and the rice esteja soft and loose
Observations
White rice is one of the pillars of Brazilian cooking and appears at countless everyday meals. This recipe explains how to prepare rice that is tender, loose and well seasoned, starting with onion and garlic for aroma and flavour before cooking the grains gently in hot water. The result is a practical side dish for almost any main course.
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