Perfect Brazilian Buttery Rice Food

PERFECT RICE

Steps:

• Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.
• Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.

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 WHITE RICE

Steps:

• Place the rice in a colander and rinse thoroughly with cold water; set aside.
• Heat the oil in a saucepan over medium heat. Cook the onion in the oil for one minute. Stir in the garlic and cook until the garlic is golden brown. Add the rice and salt and cook and stir until the rice begins to brown. Pour hot water over rice mixture and stir. Reduce heat to low, cover the saucepan, and allow to simmer until the water has been absorbed, 20 to 25 minutes.

PERFECT WHITE RICE

Steps:

• Melt butter in a medium saucepan over medium heat. Add rice and stir to coat. Cook until rice grains begin to turn opaque, 1 to 2 minutes; do not brown. Add water and salt.
• Bring to a boil; reduce heat to low. Cover and let simmer for 15 minutes. Do not lift the lid.
• Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork 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!

PERFECT BRAZILIAN BUTTERY RICE

Steps:

• In a pot, melt 1 tbs of butter.
• Add 1 cup white rice and fry it, almost continuously stirring with a spatula until some rice grains begin to brown (watch carefully, it can burn easily at this point).
• Quickly add 2 cups of boiling water (this will create a giant puff of hot steam).
• Add salt, if using.
• Cook with the heat on high until it starts boiling.
• Put the lid on, reduce heat and simmer for 15 minutes or until all the water is absorbed.
• Wait 5 minutes with the heat off, keeping the pot covered.
• Serve and enjoy!

CRAZY RICE - BRAZILIAN

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.

BRAZILIAN PEPPER-SCENTED RICE

Steps:

• Pour the oil into a large saucepan and heat for a few seconds.
• Add the onion, garlic, and rice.
• Fry gently, stirring for about 4 minutes.
• Add the chili pepper, hot water, and salt. Stir well and bring to a boil.
• Simmer for 15 to 20 minutes, until the rice is soft and the water has been absorbed.
• Remove the chili pepper and serve.