Arroz branco brazilian rice
Rice is a staple dish in many countries and it is eaten almost daily as a side dish in Brazil. It was introduced to Brazil by Portuguese African slaves. Rice in Brazil is cooked using the absorption method, where the exact amount of water required is used to cook the rice, leaving you with light, fluffy and separated grains. It is served to accompany bean dishes such as Black Bean Stew and alongside barbecued meats, poultry and fish.
- Place the rice in a fine mesh sieve and rinse under cold running water, until the water runs clear. Drain well.
- Heat the olive oil in a heavy-based saucepan over low to medium heat. Add the garlic and cook until softened.
- Add the rice and cook, stirring constantly, for 1 to 2 minutes, or until lightly toasted.
- Add 3 cups (750ml) water to the rice in the pan and season with the salt.
- Bring to the boil, then reduce the heat to low, cover, and cook for 12 minutes, or until the rice is tender and all the water has been absorbed.
- Remove from the heat, leave the lid on the pan, and set aside to finish cooking for a further 5 minutes.
- Fluff the rice with a fork and transfer to a serving dish. Serve hot.