Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a Brazilian classic, appreciated for its gentle flavour and how easy it is to prepare on busy days.
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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
Look for the rice, olive oil, bay leaf, and salt in the grains, oils, herbs, and seasoning aisles at supermarkets or neighborhood shops; buy the carrot and onion in the fresh produce section.
Preparation method
- Wash and peel the carrot
- Grate the carrot on the fine side of the grater
- Dice the onion into small cubes
- Put a little more than 3 cups of water in a kettle and place over low heat to boil
- Heat a medium saucepan over low heat
- Add the olive oil
- Add the chopped onion and carrot
- Season with the salt
- Sauté the vegetables for 2 minutes until softened
- Add the rice and bay leaf to the pan
- Mix well so that all the rice is coated with the oil
- Measure exactly 3 cups of the boiling water and pour it over the rice
- Stir one last time and turn the heat up to medium
- Avoid stirring the rice from this point on
- When the water has reduced to the level of the grains
- Lower the heat to minimum
- Partially cover the pan
- Cook until all the water has been absorbed
- Check doneness by piercing the grains with a fork until you reach the bottom of the pan
- Turn off the heat
- Leave the pan covered for another 5 minutes so the steam finishes cooking the rice
- Loosen the grains gently with a fork
- Mix in the carrot carefully
- Transfer to a bowl and serve immediately
Observations
This dish is a great way to add colour and nutrients to a simple meal. The secret to fluffy rice is to sauté the grains well before adding the boiling water.
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