- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 215 kcal
Quick summary
“Traditional white rice is sautéed in oil or butter with onion before receiving the water and salt in the correct proportion. Cooked over low heat with the pot semi-covered, it results in loose, white grains with the exact soft texture for the everyday dish.”
What you need to know
- The 2-minute sauté in oil seals the surface starch of the grains and ensures that the rice remains loose after cooking.
- The ratio of 2 cups of water to 1 cup of rice ensures complete water absorption during 20 minutes.
- The 5-minute rest with the heat off allows the steam to finish cooking evenly.
Ingredients
Main
- 1 cup of white rice
- 2 cups of water
- 1 tablespoon of oil or butter
- 1/2 onion chopped (optional)
- Salt to taste
Instructions
Principal
- Em uma panela, aqueça o óleo ou a manteiga em fogo médio.
- If desired, add the chopped onion and sauté until transparent.
- Add the rice and sauté for about 2 minutes, stirring constantly.
- Place the water and add salt to taste.
- Let the mixture boil.
- When it boils, lower the heat and cover the pot.
- Cook for approximately 20 minutes, or until the water has evaporated.
- Turn off the heat and let rest for 5 minutes before serving.
Chef's tips
- Use boiling water instead of cold water to speed up the process and keep the pot temperature stable.
- Do not stir the rice with a spoon during cooking so as not to break the grains and avoid the release of pasty starch.
- Loosen the grains gently with a table fork right after the 5-minute rest to release excess steam.
Variations
- Sauté 1 clove of crushed garlic and 1 bay leaf along with the onion for a traditional country-style rice aroma.
- Add 1/2 cup of grated carrot or cooked corn at the time of adding water to get colored rice.
- Replace half the water with full-fat coconut milk to prepare an aromatic coconut rice for fish.
Substitutions
- Cooking oil can be substituted with butter of the bottle or lard to provide regional notes.
- The chopped onion can be substituted with 2 cloves of minced or mashed garlic with salt.
- Polished white rice can be swapped for brown agulhinha rice, doubling the water and increasing the time to 40 minutes.
How to store
Store the cooked white rice in a closed hermetic container in the refrigerator for up to 5 days. To reheat, spray a few drops of water over the rice and microwave for 1 to 2 minutes covered.
Can it be frozen?
White rice can be frozen in individual portions in freezer bags for up to 3 months. To thaw, take directly from the freezer to the microwave for 2 minutes without the need for prior thawing.
What to serve with
Indispensable accompaniment for pinto or black beans, grilled meats, sautéed steaks with onions, and beef stroganoff. It also serves as a neutral base for fish stews and baiana moquecas.
Frequently asked questions
Why did the rice get mushy and sticky?
This usually happens due to excess water, heat that is too high and evaporates the water quickly without cooking the grain, or by stirring the pan during boiling.
What to do if the water dries up and the rice is still hard?
Add about 1/4 cup of boiling water in the center and edges of the pan, cover, and let cook over minimum heat for 3 more minutes.
Is it necessary to wash the rice before cooking?
It is not mandatory; commercial white rice comes already cleaned and washing it removes the surface starch that helps in sealing by the hot oil.
Can I make the rice without using onion?
Yes, the onion is optional; you can use only oil and garlic or sauté the rice solely in the fat with salt.
