Brazilian recipe
Rice with carrot (Arroz com cenoura)
Rice with carrot is a Brazilian classic, valued for its mild flavour, colour and easy everyday preparation.
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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
Rice, olive oil, bay leaves and salt are commonly available in supermarkets and general food shops. Carrots and onions can be found in supermarkets, produce markets and local vegetable stalls.
Preparation method
- Wash and peel the carrot
- Grate the carrot on the fine side of the grater
- Chop the onion into small cubes
- Place a little more than 3 cups of water in a kettle and bring to the boil over low heat
- Heat a medium pan over low heat
- Add the olive oil
- Add the chopped onion and carrot
- Season with the salt
- Sauté the vegetables for 2 minutes until soft
- Add the rice and bay leaf to the pan
- Mix well so all the rice is coated in olive oil
- Measure exactly 3 cups of the boiling water and pour it over the rice
- Mix one last time and increase the heat to medium
- Avoid stirring the rice from this point on
- When the water reduces until it reaches the level of the grains
- Reduce the heat to the lowest setting
- Partially cover the pan
- Cook until all the water is absorbed
- Check the point by piercing the grains with a fork down to the bottom of the pan
- Turn off the heat
- Keep the pan covered for another 5 minutes so the steam finishes the cooking
- Gently loosen the grains with a fork
- Mix the carrot through gently
- Place in a bowl and serve immediately
Observations
This dish is an excellent way to add colour and nutrients to a basic meal. The secret to fluffy rice is sautéing the grains well before adding the boiling water.
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