Brazilian recipe
Carrot Rice
Carrot rice is a staple in Brazilian households, cherished for its mild flavor, vibrant color, and ease of preparation for everyday meals.
0.0 / 5 by 0 Reviews
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
Fresh produce like carrots and onions can be found at local markets or neighborhood grocery stores. Long-grain white rice and pantry staples such as olive oil, salt, and bay leaves are available in the dried goods section of any local supermarket.
Preparation method
- Wash and peel the carrot.
- Grate the carrot using the fine side of a grater.
- Finely dice the onion.
- Pour slightly more than 3 cups of water into a kettle and bring to a simmer over low heat.
- Heat a medium-sized pot over low heat.
- Add the olive oil to the pot.
- Add the diced onion and grated carrot.
- 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 the rice grains are thoroughly 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.
- When the water level has reduced to the surface of the rice grains.
- Reduce the heat to the lowest setting.
- Cover the pot partially with the lid.
- Cook until all the water has been absorbed.
- Check the 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 so the steam finishes the cooking process.
- Gently fluff the grains with a fork.
- Toss the carrots delicately to distribute.
- Transfer to a serving bowl and serve immediately.
Observations
This dish is a wonderful way to incorporate color and nutrients into your daily staple grain. The secret to achieving perfectly fluffy rice lies in properly sautéing the grains in oil before pouring in the boiling water, which helps maintain the individual texture of each grain.
Ratings and comments