Arroz Brancogf Recipe

Rinse

Place the rice in a fine-mesh sieve or bowl and rinse under cold running water, stirring with your hand, until the water runs mostly clear (about 30–60 seconds). Drain well. This removes excess starch and prevents clumping.

If you prefer a slightly firmer rice, you can soak the rinsed rice in cold water for 10 minutes, then drain thoroughly before cooking.

Heat a medium saucepan over medium heat. Add the vegetable oil and butter (if using). When the butter melts and the oil shimmers, add the finely chopped onion.

Sauté the onion, stirring occasionally, until translucent and softened, about 4–5 minutes. Add the minced garlic and cook, stirring, until fragrant, about 30 seconds to 1 minute. Do not let the garlic brown.

Add the drained rice to the saucepan with the onions and garlic. Stir continuously for 1–2 minutes so the rice is evenly coated with oil and lightly toasted. This step gives the rice a cleaner, separate grain texture typical of Brazilian arroz branco.

Pour in 3 cups of cold water. Add the salt, black pepper, and bay leaf (if using). Stir once to combine. Increase heat to high to bring the liquid to a boil.

When the pot reaches a full boil, reduce the heat to the lowest possible setting so the rice simmers gently. Cover the saucepan with a tight-fitting lid and cook undisturbed for 15 minutes.

After 15 minutes, turn off the heat but leave the lid on. Let the rice rest for 10 minutes to finish steaming. Do not lift the lid during this resting period.

Remove the lid, discard the bay leaf, and fluff the rice gently with a fork to separate the grains.

Taste and adjust seasoning if needed. Stir in chopped parsley or scallion if using, and serve with a lime or lemon wedge on the side for brightness.