Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a classic staple, prized for its mild flavor and how easily it brightens up everyday meals.
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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
All ingredients are commonly found at local grocery stores, produce markets, and general food suppliers.
Preparation method
- Wash and peel the carrot
- Grate the carrot using the fine side of a grater
- Dice the onion into small cubes
- Pour slightly more than 3 cups of water into a kettle and bring to a simmer over low heat
- Heat a medium saucepan over low heat
- Add the olive oil
- Add the diced onion and grated carrot
- Season with the salt
- Sauté the vegetables for 2 minutes until they soften
- Add the rice and the bay leaf to the saucepan
- Stir well so that all the rice grains are coated in the olive oil
- Measure exactly 3 cups of the boiling water and pour it over the rice
- Stir one last time and increase the heat to medium
- Avoid stirring the rice from this moment on
- Wait until the water level reduces to the level of the grains
- Reduce the heat to the lowest setting
- Cover the pan partially with a lid
- Cook until all the water has been absorbed
- Check for doneness by inserting a fork through the grains 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 process
- Fluff the grains gently with a fork
- Mix the carrot throughout carefully
- Transfer to a bowl and serve immediately
Observations
This dish is a wonderful way to add vibrant color and nutrients to your daily rice. The key to achieving perfectly fluffy grains is to sauté them thoroughly in fat before pouring in the boiling water, allowing each grain to be lightly coated.
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