Crazy Rice Brazilian Food

TRUE BRAZILIAN RICE

True Brazilian Rice image

Rice is a part of life in Brazil, it is a part of the culture, and it is something you need to know how to cook when making Brazilian food. Rice in Brazil is seasoned differently to rice in the USA or Europe. Recipe is from A Taste of Brazil blog.

Provided by Lavender Lynn

Categories Rice

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 cup basmati rice or 1 cup jasmine rice
1 1/2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon salt
2 cups boiling water

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!

Nutrition Facts : Calories 225.1, Fat 6.4, SaturatedFat 1, Sodium 589.2, Carbohydrate 37.9, Fiber 1.9, Sugar 1.1, Protein 4

CRAZY RICE - BRAZILIAN

Crazy Rice - Brazilian image

This is a recipe that I found in Steven Raichlen's "The Barbecue Bible" for Brazil. You can also make this in a vegetarian form by leaving out the bacon and increasing the oil to 2 tablespoons.

Provided by diner524

Categories Long Grain Rice

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 cups long-grain white rice
2 1/2 cups water (or more)
1/2 teaspoon salt
1 tablespoon butter, unsalted
1 tablespoon olive oil
3 slices bacon, cut into 1/4-inch slivers
1/2 medium red onion, diced
1 garlic clove, peeled and minced
1/2 green bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
1/2 red bell pepper, medium, stemmed, seeded, and cut into 1/4-inch dice
1/2 cup corn kernel, cooked
1/4 cup raisins, dark
1/4 cup raisins, golden
3 tablespoons Italian parsley, chopped
salt & freshly ground black pepper, to taste

Steps:

Place the rice in a large bowl and add cold water to cover by 3 inches. Swirl the rice around with your fingers until the water becomes cloudy, then pour through a strainer to drain. Repeat the process until the water remains clear. This will take 4 to 6 rinsings.
Place the rice in a large, heavy pot. Add enough water to cover the rice by 3/4 inch (about 2 1/2 cups). Stir in the salt and butter and bring the rice to a boil over high heat. Tightly cover the pan, reduce the heat to low, and cook the rice until tender, about 18 minutes, but check after 15 minutes: If the rice is too wet, set the cover ajar to allow some of the liquid to evaporate; if too dry, add 2 to 3 tablespoons water. Remove the pot from the heat and let the rice stand, covered, for 5 minutes. Fluff it with a fork and set aside.
Meanwhile, prepare the flavorings. Heat the oil in a large sauté pan over medium heat. Add the bacon and cook until lightly browned, about 4 minutes. Pour off all but 2 tablespoons fat. Add the onion, garlic, bell peppers, corn, both raisins, and the parsley. Cook until the onion begins to brown, about 5 minutes. Stir the rice into the vegetable mixture and cook until thoroughly heated, about 2 minutes. Correct the seasoning, adding salt and black pepper as needed.

WILD & CRAZY RICE

Wild & Crazy Rice image

This recipe is good with grilled chicken or steak. I got this recipe from a news web site here in town and thought it sounded great so I thought I would share it.

Provided by Gingerbear

Categories One Dish Meal

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 (6 ounce) box long grain and wild rice blend (such as Uncle Ben's)
1 (10 1/2 ounce) can beef consomme (broth)
1 (10 1/2 ounce) can French onion soup
1/2 cup water chestnut, sliced
1 (6 ounce) can sliced mushrooms

Steps:

Preheat oven to 350 degrees.
In a medium-size baking dish, combine rice and seasonings, soups, water chestnuts and mushrooms.
using one of the opened soup cans, add one additional can of water to the mixture.
Stir until combined.
Cook uncovered for approximately 1 hour or until rice is tender.
Serve hot.

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