Brazilian recipe
Brazilian-Style Carrot Rice
Carrot rice is a staple in Brazilian households, cherished for its subtle sweetness and how incredibly simple it is to whip up for a midweek meal.
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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
All ingredients are staples found in any local South African supermarket like Woolworths, Pick n Pay, or Checkers. For the long-grain rice, any standard household rice brand will do. Fresh carrots and onions are available in the produce section of all local grocery stores. Olive oil is commonly found in the oil and vinegar aisle.
Preparation method
- Wash and peel the carrot
- Finely grate the carrot using the smaller side of your grater
- Finely dice the onion
- Pour a little more than 3 cups of water into a kettle and bring it to a boil
- Heat a medium-sized pot over low heat
- Add the olive oil
- Toss in the chopped onion and grated carrot
- Season with the salt
- Sauté the veggies for about 2 minutes until they are soft
- Stir in the rice and the bay leaf
- Mix well so every grain of rice is lightly coated in the oil
- Measure out exactly 3 cups of the boiling water and carefully pour it over the rice
- Give it one last gentle stir, then turn the heat up to medium
- Refrain from stirring the rice from this point onwards
- Once the water has reduced to the level of the rice grains,
- Turn the heat down to the lowest setting
- Partially cover the pot with a lid
- Simmer until all the liquid has been absorbed
- Check if it's ready by gently poking a fork down to the bottom of the pot
- Switch off the heat
- Leave the pot covered for another 5 minutes so the steam can finish the job
- Fluff the rice gently with a fork
- Fold in the carrots carefully
- Transfer to a serving bowl and enjoy while warm
Observations
This dish is a fantastic way to brighten up your standard rice and add a bit more colour to your plate. The secret to achieving those perfectly fluffy, individual grains is to lightly sauté the rice in oil before pouring in your boiling water.
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