📝 About This Recipe
In Brazil, rice isn't just a side dish; it is the soul of the dinner table, prized for its distinctively loose, non-sticky grains and aromatic garlic punch. Unlike steamed Asian rice, Arroz Branco is toasted in hot oil with aromatics before simmering, a technique that seals the starch and creates a pearlescent finish. This recipe delivers that authentic, snow-white texture and savory fragrance that makes it the essential companion to Feijoada or a simple plate of beans.
🥗 Ingredients
The Rice Base
- 2 cups Long-grain white rice (high-quality Agulhinha or Jasmine style)
- 4 cups Hot water (boiled and ready to use)
Aromatics & Fat
- 2 tablespoons Neutral vegetable oil (canola, sunflower, or avocado oil)
- 1/2 Yellow onion (very finely minced)
- 4 large Garlic cloves (mashed into a paste or finely minced)
- 1.5 teaspoons Kosher salt (adjust to taste)
- 1 piece Bay leaf (optional, for a subtle herbal depth)
👨🍳 Instructions
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1
Place the raw rice in a fine-mesh strainer and rinse under cold running water, swirling with your fingers, until the water runs completely clear to remove excess surface starch.
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2
Spread the rinsed rice on a clean kitchen towel or leave it in the strainer for at least 5-10 minutes to dry; dry rice toasts better than wet rice.
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3
While the rice dries, bring 4 cups of water to a boil in a separate kettle or small saucepan. Using hot water ensures the cooking process starts immediately.
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4
In a medium heavy-bottomed saucepan, heat the vegetable oil over medium heat until it shimmers.
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5
Add the finely minced onion to the oil and sauté for 2-3 minutes until translucent and soft, but do not let it brown.
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6
Stir in the garlic paste and the bay leaf. Sauté for just 30-45 seconds until the fragrance fills the kitchen; be careful not to burn the garlic as it will turn bitter.
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7
Add the dried rice to the pan. Increase the heat slightly and stir constantly for 2-3 minutes to 'fry' the grains. The rice should look opaque and smell slightly nutty.
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8
Carefully pour the 4 cups of boiling water over the rice. It will hiss and steam vigorously, so keep your face back.
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9
Add the salt and give it one quick stir to distribute. Taste the water; it should taste slightly over-salted, like the ocean, to season the grains perfectly.
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10
Reduce the heat to low. Place a lid on the pot, but leave it slightly ajar (cracked) to allow a small amount of steam to escape, which is the traditional Brazilian method.
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11
Simmer undisturbed for 15-18 minutes. Do not stir the rice during this time, or you will break the grains and release starch, making it mushy.
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12
Check for doneness by gently pushing a fork to the bottom of the pot. If there is no water left at the bottom, the rice is ready.
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13
Turn off the heat, cover the pot completely with the lid, and let it rest for 5 minutes to allow the moisture to redistribute.
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14
Remove the bay leaf and fluff the rice gently with a fork to separate the grains before serving.
💡 Chef's Tips
Always use a 2:1 water-to-rice ratio for the perfect bite. Toasting the rice in oil until it is opaque is the secret to keeping the grains separate (soltinho). Never stir the rice once the water is added; stirring activates the starch and leads to stickiness. If you want a whiter rice, add a few drops of lemon juice to the boiling water. For a richer flavor, you can substitute half the oil with unsalted butter, adding it halfway through the onion sauté.
🍽️ Serving Suggestions
Serve alongside a rich Brazilian Black Bean Stew (Feijoada) for the ultimate comfort meal. Pairs beautifully with Pan-Seared Picanha or Garlic Butter Steak. Excellent as a base for 'Arroz com Ovos'—simply top with two fried eggs with runny yolks. Serve with a side of Farofa (toasted cassava flour) and a fresh tomato and onion vinaigrette. Accompany with a chilled glass of Guaraná soda or a classic Caipirinha.