OLYMPUS DIGITAL CAMERA Rice, white rice, arroz Brasileiro 2


Rice, like collard greens, came to Brazil with the Portuguese.                


1 carrot, trimmed, peeled and grated on the medium holes of a box grater

2 tablespoons butter

1 tablespoon olive oil

½ small yellow onion, peeled and chopped

¼ cup cilantro

1 clove garlic, peeled and minced

1 chicken flavored bouillon cube

2 cups long-grain, basmati white rice

4 cups boiling water



  1. Measure rice into a fine-mesh strainer and place into a bowl of cold water to soak for 30 minutes. Remove sieve from water and drain rice for 20 minutes.  (Soaking and drying the rice thoroughly are important to remove the starch from the kernels before cooking.  Otherwise, your rice may be gummy.)
  2. Meanwhile, heat butter and oil together in a medium wide pot over medium heat until butter melts. Add carrot, onion, cilantro, garlic and bouillon cube and cook, stirring frequently and mashing the cube with the back of a wooden spoon, until carrot and onion are soft, 8 to 10 minutes.  Add rice and cook, stirring frequently to coat rice well, about 2 minutes.
  3. Add water to pot, season to taste with salt and stir well.  Increase heat to high and boil, undisturbed, until tunnels appear on the surface of rice and liquid evaporates to about 1 inch below the surface of the rice, about 8 minutes.  Reduce heat to low, cover pot, and cook until rice is tender, about 15 minutes more.  Remove pot from heat and set aside, covered, to rest undisturbed for 5 minutes before serving.  Remove cover and fluff rice with a fork.


adapted from Saveur Magazine



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