- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 400 kcal
Quick summary
“The rice toasted in the pan undergoes prolonged frying in oil with onion and garlic before cooking in boiling water with the lid closed. The process results in loose grains with a crispy, golden layer at the bottom of the pot, providing striking toasted notes.”
What you need to know
- Frying the rice in oil until it starts to brown creates the characteristic crust known traditionally as raspadinha or peguete.
- The ratio of two parts water to one part rice ensures the complete cooking of the grain without becoming mushy.
- Resting for 10 minutes with the pot covered and the heat off finishes cooking with residual steam.
Ingredients
Main
- 2 cups of rice
- 4 cups of water
- 1 tablespoon of oil
- 1 small chopped onion
- 2 cloves garlic, minced
- Salt to taste
Instructions
Principal
- In a pan, heat the oil over medium heat and add the chopped onion. Sauté until translucent.
- Add the garlic and saute for another minute, being careful not to burn.
- Add the rice and stir, ensuring all grains are well coated in the oil.
- Let the rice fry for a few minutes until it starts to lightly brown.
- Add the water and season with salt to taste.
- Increase the heat until the water boils. As soon as it starts to bubble, reduce to low heat and cover the pan.
- Cook for approximately 20 minutes, without opening the pan.
- Turn off the heat and let the rice rest with the lid closed for 10 minutes before serving.
Chef's tips
- Use a heavy-bottomed pot to distribute heat evenly and prevent the rice from burning and bittering the bottom.
- Keep the flame on low after boiling and do not open the lid during the 20 minutes of cooking to retain the steam.
- To easily release the golden crust from the bottom, rest the bottom of the hot pan on a damp cloth for 2 minutes.
Variations
- Add 1 teaspoon of turmeric or saffron powder during the sauté to give an intense golden tone to the grains.
- Mix grated carrot cubes or cooked lentils into the rice before adding hot water.
- Finish the rested rice with toasted chopped nuts or fresh parsley before serving.
Substitutions
- Soybean oil can be replaced by lard or clarified butter in the same amount of 1 tablespoon.
- Long-grain white rice can be swapped for parboiled rice, increasing the water to 4 and 1/2 cups.
- The chopped onion can be omitted if you prefer a seasoning based exclusively on garlic and salt.
How to store
Store leftover rice in an airtight container in the refrigerator for up to 4 days. To reheat while maintaining moisture, sprinkle two tablespoons of water over the grains and heat over low heat with the pan covered.
Can it be frozen?
Cooked rice can be frozen in well-sealed individual portions for up to 3 months. To thaw, transfer directly to the microwave for 2 minutes or heat in the pan with a drizzle of olive oil and drops of water.
What to serve with
Serves as a base to accompany well-seasoned carioca beans, pot roasts with thick sauce, or vegetable stews. Green leaf salads with tomato balance the firm texture of the golden crust.
Frequently asked questions
How to prevent the crust from burning excessively and becoming bitter?
Monitor the flame to keep it at a low level as soon as the water starts to dry, preventing direct heat from carbonizing the starch beyond the point.
What differentiates this method from the common preparation of white rice?
The longer frying of the grains before the water allows the outer starch to brown, creating a firm crust on the bottom and a toasted aroma.
Why shouldn't you stir the rice while it cooks?
Stirring the rice during cooking breaks the starch particles of the grains, releasing gum that makes the dish mushy and without a defined crust.
Can I use cold water to cook the rice?
You can use cold water, but adding already hot water accelerates the start of boiling and reduces the risk of making the golden grains mushy.
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