Brazilian recipe
Carrot Rice (Arroz com cenoura)
Carrot rice is a Brazilian favourite, appreciated for its gentle flavour and ease of preparation on busy days.
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Ingredients
1 1/2 cups rice
1 carrot
1/2 onion
3 cups water
1 1/2 tbsp olive oil
1 bay leaf
1 tsp salt
1 carrot
1/2 onion
3 cups water
1 1/2 tbsp olive oil
1 bay leaf
1 tsp salt
Where to find ingredients
Look for the rice, salt, bay leaf and olive oil in the grains, pantry and cooking-oils sections of supermarkets or grocery shops. Choose fresh carrots and onion from the 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 bring it to a boil over low heat
- Heat a medium pan over low heat
- Add the olive oil
- Add the diced onion and carrot
- Season with the salt
- Sauté the vegetables for 2 minutes until they soften
- Add the rice and bay leaf to the pan
- Mix well so that all the rice is coated with the olive oil
- Measure exactly 3 cups of the boiling water and pour it over the rice
- Mix one last time and increase the heat to medium
- Avoid stirring the rice from this point on
- When the water has reduced to the level of the grains
- Turn the heat down to the lowest setting
- Cover the pan partially
- Cook until all the water has been absorbed
- Check the doneness by piercing the grains with a fork until you reach the bottom of the pan
- Turn off the heat
- Keep the pan covered for another 5 minutes so the steam can finish cooking it
- Loosen the grains gently with a fork
- Mix the carrot in gently
- Place in a bowl and serve immediately
Observations
This dish is a great way to add colour and nutrients to a basic meal. The secret to light, fluffy rice is to sauté the grains well before adding the boiling water.
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