Brazilian Rice Ii Arroz Brasileiro Ii Recipes

BRAZILIAN RICE RECIPE

Steps:

• In a medium sauce pan, heat up the oil
• Add the garlic and cook until fragrant and light gold
• Add the rice, season with the salt and stir for about a minute
• Add the liquid and bring to a gentle boil
• Reduce to a simmer, cover and let it simmer until all water has been absorbed (try not to peak - we don't want to lose steam that's precious for the next step!)
• Turn off the heat and let the rice pot sit covered for another 10 mins - steam
• Open the pot, then "air" the rice for a minute or two. Then, fluff with a fork, and serve!

BRAZILIAN RICE

Steps:

• Wash and drain rice.
• Set aside.
• Saute onion and garlic in olive oil until soft.
• Add tomatoes, rice, salt, pepper and water or broth.
• Bring to a boil.
• Bring heat to medium.
• Cook until all bubbles on surface have disappeared.
• Cover and cook on low heat for 20 minutes.

ARROZ BRASILEIRO (BRAZILIAN RICE)

Steps:

• Heat oil in a saucepan over medium heat. Add onions and saute until transparent.
• Add rice and cook, stirring constantly, until grains are coated with oil and rice is hot (about 3 minutes).
• Add broth, tomatoes, and salt, and bring to a boil.
• Reduce heat to very low. Cover and cook until done, about 20 minutes.
• Garnish with cilantro and tomatoes.

RICE BALLS (BOLINHOS DE ARROZ)

Steps:

• This recipe is good for leftover rice. Grind cooked rice and add eggs, butter, and Parmesan cheese. If necessary to hold together, add a little milk and cilantro. Fry in hot deep fat and serve immediately. Garnish with bibb or butter lettuce.

BRAZILIAN RICE II (ARROZ BRASILEIRO II)

Steps:

• Make as Brazilian Rice, but just before you add the water, add a chopped tomato without skin or seeds. Stir fry until tomato loses it shape then add the water.

BRAZILIAN RICE (ARROZ BRASILEIRO)

Steps:

• Rinse and set aside rice. In a heavy pan heat oil and yellow onion. Add rice and stir fry with a wooden spoon at low heat for about 10 minutes. Add salt and 3 cups boiling water. Cover and let simmer at low heat. You will know the rice is finished when you see big holes in it and not quite all of the water has disappeared. Remove from heat, leave the lid on and let sit 15-20 min. If your pan is not really heavy, you may want to use a trick the Brazilians have discovered for conserving heat. Wrap your pan in newspapers and let sit 15-20 min. before serving.

TRUE BRAZILIAN RICE

Steps:

• Wash the rice until the water runs clear and set aside to dry. Boil enough water for two cups. Chop the onions and garlic finely. Place a pan over medium heat and add the olive oil. Once olive oil is heated add the chopped onions and garlic.
• Sauté until fragrant; approximately 3 minutes. Add the dry rice to the pan and stir for an additional 3-4 minutes making sure that the rice does not stick to the bottom of the pan. Add the two cups of boiling water to the rice and the salt.
• Place a lid on the pan and cook on medium heat for 8 minutes. Decrease the heat to low and cook for another 10-15 minutes, or until the water has all evaporated. If the rice is not cooked yet, add a little bit more water!

ARROZ BRASILEIRO RICE WITH TOMATOES AND ONIONS

Steps:

• In a heavy 3-quart saucepan over medium heat, warm the olive oil for about a minute, tipping the pan to coat the bottom evenly.
• Add the onion and sauté, stirring constantly, for about 5 minutes or until the onion is soft and transparent, but not yet brown.
• Pour in the rice and stir for about 3 minutes, until all the grains are coated with the oil. (Do not let the rice brown.).
• Add the boiling chicken stock and water to the rice. Add the tomatoes, curry powder, pepper and salt, and return the mixture to the boil, making sure to stir occasionally. Cover the saucepan and reduce the heat to a simmer.
• Cook for 20 minutes or until the rice has absorbed all the liquid.
• Serve warm.