Brazilian White Rice is the perfect side dish, it is generously seasoned with onions and garlic. Turning a bowl of plain rice into something so so much more.
Super quick one for me today as I am posting two recipes and I need to be out of the house in an hour!!!!!!
As promised in my Brazilian Beef Kebabs post, I am sharing two of my favourite Brazilian side dishes. Neither of them is particularly difficult, but they are both super delicious and go wonderfully with the beef.
This Brazilian White Rice looks fairly plain but it is packed with garlic flavour. There is garlic added at the beginning and then the sweet delicious crispy garlic and oil at the end. So yum!!!! Just promise me you will salt your rice well. The salt does make a difference. Not only does it flavour the rice it also seems to draw the onion and garlic flavour into the rice. Trust me, I have forgotten the salt before and it wasn't the same.
I wish you could smell this rice, it smells sweet garlicy and spoon grabbing!!!! The photos don't do it justice. I promise this is so much more than a bowl of white rice!!!
Go on, grab a pan and cook some up 🙂
Get the Recipe
Brazilian Style White Rice
- 200 g long grain rice
- 1 small onion
- 1 ½ tablespoon vegetable oil
- 3 garlic cloves
- white pepper
For the garnish
- 1 tablespoon olive oil
- 2 garlic cloves
- Tip the rice into a deep bowl and cover it with cold water, then get your hands in and massage the rice about to remove the starch. Repeat this 2-3 times until the water no longer becomes cloudy.
- Drain the rice and set aside.
- Peel and finely chop the onion.
- Place a saucepan over a low heat, add the oil and then cook the onion for about 5 minutes until it is very soft but not coloured.
- Peel and finely chop the garlic then add it to the onion.
- Cook the onion and garlic for 2-3 minutes until the garlic is just starting to colour.
- Once it starts to colour, remove the pan from the heat and immediately add in the drained rice.
- Stir everything together quickly so the garlic doesn't burn.
- Return the pan to a low heat and cook for a 2 minutes until the edges of the rice are starting to look a little opaque.
- Add 400ml of boiling water, a big pinch of salt and a shake of white pepper.
- Place a lid on the pan and cook over a low heat until all the water has been absorbed.
- Remove the pan from the heat, do not remove the lid, and leave the pan to stand for 5 minutes whilst you start the garnish.
- Peel and finely slice the garlic.
- Place a small frying pan over a low heat, add the oil and then add the garlic.
- Allow it to cook until the garlic is starting to crisp. Remove from the heat.
- Fluff the rice with a fork, pour over the crispy garlic and oil and serve.
Nutrition is per serving