Brazilian recipe
Rice with Carrots (Arroz com cenoura)
Rice with carrots is a staple in Brazilian kitchens, prized for its delicate flavor and its ease of preparation for daily 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
Find fresh vegetables at local markets and grocery stores. If specific long-grain rice is unavailable, standard white rice is an ideal substitute.
Preparation method
- Wash and peel the carrot
- Grate the carrot using the fine side of a grater
- Dice the onion into small cubes
- Measure slightly more than 3 cups of water in a kettle and bring to a boil over low heat
- Heat a medium saucepan over low heat
- Add the olive oil
- Add the chopped onion and grated carrot
- Season with the salt
- Sauté the vegetables for 2 minutes until they become tender
- Add the rice and the bay leaf to the pan
- Mix well so that all the rice grains are coated with the olive oil
- Measure exactly 3 cups of the boiling water and pour over the rice
- Stir one last time and increase the heat to medium
- Avoid stirring the rice from this point on
- Wait until the water reduces to the level of the grains
- Reduce the heat to the minimum setting
- Cover the pan partially with a lid
- Cook until all the water is absorbed
- Check for doneness by inserting a fork into the grains until reaching 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 carrots in delicately
- Transfer to a bowl and serve immediately
Observations
This dish is an excellent way to add color and nutrients to your basic meal plan. The secret to achieving perfectly fluffy rice lies in sautéing the grains well before adding the boiling water.
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