Brazilian recipe
Rice with lemon zest (Arroz com raspas de limão)
Make rice scented with lemon zest with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 cup (chá) de rice
2 cups (chá) de água
1 colher (sopa) de olive oil
1/2 onion
1 folha de louro
1/2 colher (chá) de salt
Raspas de 1 lemon-taiti
2 cups (chá) de água
1 colher (sopa) de olive oil
1/2 onion
1 folha de louro
1/2 colher (chá) de salt
Raspas de 1 lemon-taiti
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, requeijao, catupiry, cassava flour, polvilho, coxinha, quindim and pastel are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Descasque a onion e pique-a em pedaços bem pequenos
- Coloque a água em uma chaleira e place over the heat baixo até ferver
- Aqueça uma panela média em low heat
- Add o olive oil e a onion chopped
- Season com uma pitada de salt
- Saute for about 2 minutes até que a onion fique macia
- Coloque a folha de louro e o rice na panela
- Mexa por aproximadamente 1 minute para que os grãos fiquem envoltos pelo olive oil, o que garante um resultado soltinho
- Meça 2 cups (chá) da água fervente e despeje sobre o rice
- Season com o restante do salt e mix
- Aumente o fogo para médio
- Evite mexer a partir deste momento
- Aguarde a água secar até atingir o nível dos grãos
- Reduza o fogo, tampe parcialmente a panela
- Cook até que toda a água seja absorvida
- Verifique o fundo da panela com um garfo para confirmar que a água secou totalmente
- Desligue o fogo
- Add as raspas de lemon
- Tampe a panela completamente
- Let o rice descansar no vapor por 5 minutes
- Utilize um garfo para soltar os grãos e incorporar as raspas
- Transfira para uma tigela e serve imediatamente
Observations
Rice with lemon zest is rice scented with lemon zest, prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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