Brazilian recipe
Carrot Rice
Carrot rice is a staple in Brazilian households, cherished for its mild, savory profile and how easily it brightens up any everyday meal.
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Ingredients
1 1/2 cups white 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 at local outdoor markets or the vegetable section of major supermarkets. Long-grain white rice and pantry staples such as olive oil and bay leaves are available in the dried goods aisle of any neighborhood shop or grocery store.
Preparation method
- Wash and peel the carrot.
- Grate the carrot using the fine side of your grater.
- Finely dice the onion.
- Pour a little more than 3 cups of water into a kettle and bring to a boil over low heat.
- Warm a medium-sized pot over low heat.
- Add the olive oil.
- Add the diced onion and grated carrot to the pot.
- Season with salt.
- Sauté the vegetables for about 2 minutes until they soften.
- Add the rice and the bay leaf to the pot.
- Stir well until every grain of rice is evenly coated with the oil.
- Measure exactly 3 cups of the boiling water and pour it over the rice.
- Give it a final stir and increase the heat to medium.
- Refrain from stirring the rice from this point on.
- Wait until the water level drops to the surface of the grains.
- Reduce the heat to the lowest setting.
- Cover the pot partially with a 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.
- Leave the pot covered for another 5 minutes to allow the steam to finish the cooking process.
- Fluff the grains gently with a fork.
- Fold in the carrots carefully.
- Transfer to a serving bowl and serve immediately.
Observations
This dish is a fantastic way to introduce color and extra nutrients to your daily menu. The secret to achieving perfectly fluffy grains lies in sautéing the rice thoroughly in oil before adding the boiling water.
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