Saturday, February 27, 2010

"Brazilian" Rice

Sorry, no picture for this one. Rice is a pretty boring thing to photograph - and to look at. This particular rice doesn't look any different than your ordinary plain rice, but it sure does taste better! We pretty much always make our rice this way - I can't even stand plain rice anymore. The word Brazilian has quotations because I don't really know exactly how authentic it is and I don't want to be misleading. However, since I have friends, a father and a hubsand who have all been to Brazil and eaten their rice, and they say this rice is pretty dang close to what they make there, Brazilian Rice is it's name. Now, if you're one of those people afraid to cook rice in a pot and not in a rice cooker, never fear! I'll teach ya how to do it!

"Brazilian" Rice
1 cup dry white rice
1/8-1/4 cup finely chopped onion {or you can use about 1 Tbsp of dried minced onion or 1-1/2 tsp. of onion powder if desired}
1-2 cloves finely minced garlic {you can also use approx. 1 tsp of garlic powder}
1-1/2 Tbsp. Canola or Vegetable Oil
1/3 tsp salt
2 1/4 cups water

Put the oil in a small saucepan and heat until the oil is hot. Add the onion and saute for a minute or two, or until onion is almost soft. Add the garlic {the reason you add the garlic after is because it will burn if left in the hot oil too long} and continue to saute, about until you can smell the garlic. Add the dry rice and continue cooking, stirring continuously, until you notice the rice is beginning to brown. Be careful not to let the rice burn - it doesn't need to be too browned, just slightly. Pour in the water and add the salt. Stir just a bit to be sure nothing is still sticking to the bottom and then cover the pan. You don't need to stir it anymore. Turn down the temperature to a medium/low and let cook for about 10 minutes. The temperature is important - don't have it on too high or the water will cook out too fast the rice will be crunchy. After 10 minutes, check the rice to see if there is any water still in the pan. If there is, allow it to cook for a few more minutes. The rice should be done about the same time all the water is cooked out. {If you cook it too long the rice will be dry - and start to scorch on the bottom of the pan.} Now you have some yummy, flavorful rice!

Note: the garlic and onion measurements are a little vague because everyone's tastes are different. If you don't like as much onion, don't put as much in; the same for the garlic. I tend to like more garlic so I add more of that. The minced onion and the powdered onion and garlic have stronger flavors than the whole veggies/spices so you don't need as much. If you use the powdered or minced product, just add it to the oil, cook it for a few seconds and then add the rice {if you let them cook alone too long they will burn}. Continue with the directions above.

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