Brazilian recipe
Carrot Rice (Arroz com cenoura)
A staple of the Brazilian kitchen, carrot rice is cherished for its gentle flavour and how easily it elevates a simple daily meal.
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Ingredients
1 1/2 cups jasmine or long-grain white rice
1 carrot
1/2 onion
3 cups water
1 1/2 tbsp olive oil
1 bay leaf
1 tsp salt
1 carrot
1/2 onion
3 cups water
1 1/2 tbsp olive oil
1 bay leaf
1 tsp salt
Where to find ingredients
Find fresh carrots, onions, and long-grain rice at any neighbourhood wet market or major supermarket chain in Singapore. Olive oil and bay leaves are readily available in the international or dry goods aisles of local grocery stores.
Preparation method
- Wash and peel the carrot.
- Finely grate the carrot.
- Finely dice the onion.
- Measure slightly more than 3 cups of water in a kettle and bring to a simmer over low heat.
- Place a medium 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 2 minutes until tender.
- Add the rice and the bay leaf to the pot.
- Stir well to ensure every grain is coated in the olive oil.
- Measure exactly 3 cups of the boiling water and pour over the rice.
- Give it one last stir and increase the heat to medium.
- Avoid stirring the rice from this point onwards.
- Wait until the water reduces to the level of the grains.
- Turn the heat down to the lowest setting.
- Place the lid on the pot, leaving it slightly ajar.
- Cook until all the water has been absorbed.
- Check the doneness by inserting a fork 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.
- Gently fluff the grains with a fork.
- Fold in the carrots delicately.
- Transfer to a bowl and serve immediately.
Observations
Adding colour and nutrients to your basic rice dish couldn't be simpler. The secret to achieving perfectly fluffy grains lies in sautéing the rice well before adding the boiling water.
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