Arroz Branco Recipe

Rice

1. 1

   Rinse the rice

   Place the rice in a fine-mesh sieve or bowl. Rinse under cold running water, swishing with your hand, until the water runs mostly clear (about 2–3 minutes). Drain well. This removes excess starch for fluffy grains.

2. 2

   Sauté aromatics

   In a medium saucepan with a tight-fitting lid, heat the vegetable oil over medium heat until shimmering. Add the chopped onion and sauté, stirring occasionally, until translucent and soft, about 4–5 minutes. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to brown.

3. 3

   Toast the rice

   Add the drained rice to the pan with the onions and garlic. Stir constantly for 1–2 minutes so the rice grains are well coated with oil and lightly toasted. This helps keep the rice separate after cooking.

4. 4

   Add water and salt

   Carefully pour in 3.5 cups of water and add 1 teaspoon of coarse salt. Stir once to distribute. Increase heat to high until the liquid comes to a full rolling boil.

5. 5

   Simmer with lid

   As soon as the pot reaches a boil, reduce heat to the lowest setting so the liquid barely simmers. Cover the pot with a tight-fitting lid and cook undisturbed for 15 minutes. Do not lift the lid during this time.

6. 6

   Rest off heat

   After 15 minutes, turn off the heat but keep the lid on. Let the rice steam and rest for an additional 10 minutes. This finishes cooking the rice gently and firms the grains.

7. 7

   Fluff and finish

   Remove the lid and, if using, stir in 1 tablespoon of butter for sheen and flavor. Use a fork to gently fluff the rice, separating the grains. Taste and adjust salt if necessary.

8. 8

   Serve

   Transfer to a serving bowl or plate. Serve hot alongside beans, grilled meats, stews, or other Brazilian dishes.