Arroz branco (Brazilian style rice)

ImageMost Brazilians eat rice with beans for lunch and dinner every day (not “feijoada”, just beans cooked with all seasons just without meat- feijoada is very heavy, usually is once in a week you can eat this).


 1 tablespoon of oil
 1 (small) chopped onion = 1 tablespoon
 1 (small) clove of crushed garlic
 1 cup of rice
 1 1/2 cup of boiling water

 1 teaspoon of salt, or if you like a bit more…


 1. Sauté the onion and the garlic in hot oil.
 2. Add the rice and stir-fry well.
 3. Add the water and the salt.
 4. Let the water boil for some minutes.
 5. When the water level drops, cover the pan and lower the heat.

 6. When the rice is cooked, turn off the heat and let the rice rest for about 10 minutes.
 7. Put the rice in a bowl and serve it.



  • Brazilians rinse and drain the rice thoroughly before cooking it.
  • For every cup of rice, use 1-1/2 to 2 cups of water. More water gives you softer rice while less water gives you firmer rice.
  • You can use only onion or both onion and garlic. Garlic adds flavor.
  • You can also add some chopped parsley and spring onion to the onion and garlic.
  • Instead of water, you can use home-made chicken broth.
  • Instead of salt, you can use a chicken bouillon cube. I don’t use chicken bouillon cubes because most of them contain MSG (Mono Sodium Glutamate).

Rice with carrot or tomato are also popular in Brazil. To make rice with carrot or tomato, just add a chopped carrot or a chopped tomato and stir-fry it with the onion and garlic.



This entry was published on April 23, 2012 at 4:22 am and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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