Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a staple in Brazilian home cooking, prized for its delicate 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
Find fresh produce and pantry staples at any local grocery store or vegetable market. Long-grain white rice is standard for this preparation.
Preparation method
- Wash and peel the carrot
- Grate the carrot using the fine side of a grater
- Dice the onion into small pieces
- Pour a little 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
- 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 olive oil
- Measure exactly 3 cups of the boiling water and pour it over the rice
- Stir one last time and increase the heat to medium
- Avoid stirring the rice from this moment on
- Wait until the water reduces to the level of the grains
- Reduce the heat to the lowest setting
- Cover the pan partially
- Cook until all the water is absorbed
- Check the texture by inserting a fork all the way to the bottom of the pan
- Turn off the heat
- Keep the pan covered for another 5 minutes so the steam finishes the cooking process
- Fluff the grains gently with a fork
- Mix the carrot through delicately
- Transfer to a bowl and serve immediately
Observations
This dish is a wonderful way to add color and nutrients to your daily meal. The key to achieving perfectly fluffy grains is to sauté them well in the aromatics before adding the boiling water.
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