Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a staple in Brazilian households, cherished for its subtle flavor and the vibrant color it brings to an everyday meal.
0.0 / 5 by 0 Reviews
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 greengrocer or supermarket in Nairobi or your nearest town. If you cannot find long-grain white rice, Basmati is a popular and suitable local substitute.
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-sized pot 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 pot.
- Stir well to ensure every grain is coated with 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 level drops to meet the surface of the grains.
- Reduce the heat to the lowest setting.
- Cover the pot partially with the lid.
- Cook until all the water has been absorbed.
- Check for doneness by inserting a fork all the way to the bottom of the pot.
- Turn off the heat.
- Keep the pot covered for another 5 minutes to let the steam finish the cooking process.
- Fluff the grains gently with a fork.
- Toss the carrots through the rice delicately.
- Transfer to a serving bowl and serve immediately.
Observations
This dish is a wonderful way to introduce color and nutrients into your daily staple grain. The secret to achieving perfectly fluffy grains lies in sautéing them thoroughly in oil before introducing the boiling water.
Ratings and comments