Arroz branco (White Rice)

Arroz branco (White Rice)


Rice was introduced in Brazil by the Portuguese, that probably learned to use it in the East. It is the most popular accompaniment dish and the combination of rice and black beans had become the Brazilian national dish: “arroz com feijão”. It is also the main accompaniment of “feijoada”.
If you have leftover rice you can make “rice croquette” and “baked rice”.

• 500 g Basmati rice
• ½ onion chopped
• 1 garlic clove chopped, optional
• 2 tablespoons corn oil
• salt
• 800 ml boiling water, approximately (almost double the volume of rice)

Preparation method

  1. Wash the rice several times until the water becomes clear.
  2. Sauté the chopped onion and garlic in corn oil.
  3. Add the washed and drained rice, salt and fry for a minute.
  4. Add almost all the boiling water, stir one last time and cover the pan.
  5. Cook over low heat for about 8 minutes and, when water has dried, check if it is cooked. Add a little water if it is too hard.
  6. Turn off the gas and let it stand covered for about 10 minutes so the rice turns out nice and fluffy and the grains do not stick together.

Yield: 6 to 8 servings. (60 – 80 g per person).

Posted on: 11 November 2011