Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a staple of Brazilian home cooking, cherished for its mild flavor and the simplicity it brings to everyday meals.
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Ingredients
1 1/2 cups long-grain 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 all these staples at local food markets or general grocery shops. Choose fresh, firm carrots and high-quality long-grain white rice for the best texture. If you prefer a different aromatic, finely minced garlic is a common local substitute for part of the onion, though keeping the onion provides the best traditional base.
Preparation method
- Wash and peel the carrot.
- Grate the carrot using the fine side of a grater.
- Finely dice the onion.
- Measure a little over 3 cups of water in a kettle and heat over low flame until boiling.
- Warm a medium saucepan over low heat.
- Add the olive oil.
- Toss in the diced onion and grated carrot.
- Season with salt.
- Sauté the vegetables for 2 minutes until they soften slightly.
- Add the rice and the bay leaf to the pan.
- Stir well so that every grain of rice is coated in olive oil.
- Measure exactly 3 cups of the boiling water and pour it over the rice.
- Give it one last stir and turn the heat up to medium.
- Avoid stirring the rice from this point on.
- Wait until the water reduces to the level of the grains.
- Lower the heat to the minimum setting.
- Cover the pan 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 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 through the rice delicately.
- Transfer to a serving bowl and serve immediately.
Observations
This dish is a fantastic way to add a pop of color and extra nutrients to your standard rice serving. The secret to achieving perfectly fluffy grains lies in sautéing the rice thoroughly before adding the boiling water.
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