Brazilian Rice

This Brazilian rice recipe or arroz Brasileiro takes me on a trip down memory lane to my childhood every time I make it. Serving Brazilian white rice with a side of feijoada, strogonoff de frango or with a simple Brazilian style side salad is a must. The secret to cooking the perfect, fluffy white rice is knowing when to lower the heat and covering the rice so it can finish cooking. Brazilians saute their white rice in a little bit of oil, minced garlic and sometimes onions. My grandmother loves putting onions in her white rice but if I’m honest, I prefer minced garlic only in mine. If you enjoyed this Brazilian white rice recipe, you will definitely love these Brazilian Hot Dogs or this recipe for Arroz Carreteiro (Brazilian Rice with Leftover Churrasco Meat).

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Mastering the art of cooking the perfect white rice is a gift. I had to practice for a long time and ask my mother for help, but I’m glad to say that I have a good technique down. My Brazilian rice recipe is always a hit at family gatherings. Some people are intimidated by making white rice because they either don’t use the proper rice to water ratio or don’t lower the heat at the correct time. I have also found that sometimes the rice can be too oily, so it’s important to use the right amount of cooking oil in your Brazilian rice recipe.

Cooking The Perfect White Rice

• White Rice – Long grain white rice is essential when making the perfect Brazilian rice. I use this Tio Joao brand because I love the way it cooks. Arroz Tio Joao make the best arroz Brasilero.
• Garlic Cloves – Sautee minced garlic cloves in a little bit of oil before adding the rice to the pan.
• Oil – I use either corn, vegetable or canola oil.
• Water – Achieving the perfect rice to water ratio is a must for this white rice recipe.
• Salt – Always add salt according to taste.

How To Make Brazilian Rice

1. First, start by rinsing the rice to clean it. Place the white rice in a fine mesh strainer and run cold water over it for a few minutes.
2. Next, chop and mince the garlic cloves.
3. Heat oil in a pan over medium high heat.
4. Once the oil is hot, add the garlic cloves and saute for just 2-3 seconds before quickly adding the rice. You don’t want to burn the garlic.
5. Saute the rice and the minced garlic cloves for about 2-3 minutes or until the rice has a chalky color. Doing this will incorporate that garlic flavor into the rice.
6. Add the water and salt. Stir to combine. Continue cooking the rice and do not stir again.
7. Once the water has reduced enough to where you only have very little at the bottom of the pot and holes have formed on the surface of the rice, decrease the heat to low and cover the pot. This can take anywhere from 7-10 minutes.
8. Cook the Brazilian rice for another 12-15 minutes covered or until fully cooked.
9. Uncover the rice and mix the rice a little bit to ensure you have the right texture. Cook uncovered for another 2-3 minutes.
10. Finally serve the rice with your favorite entree and enjoy!

Why Is Rinsing The Rice Important?

Rinsing long grain white rice through a fine mesh strainer is a very important step in cooking Brazilian rice. When you rinse the rice, you are removing extra starch. Taking this necessary step will ensure that you have the perfect, fluffy white rice and that it does not stick together. You definitely don’t want to end up with sticky rice.

Should I Soak The Grains Before Cooking?

I don’t recommend soaking the rice grains before making this Brazilian white rice recipe. I only soak the grains if I am making a stew to soften them up. For this recipe, simply rinsing before cooking will do the job.

Storing Suggestions

Store leftovers in an air tight container in the refrigerator for up to 7 days. You can also freeze cooked rice in an air tight container or in zip loc bags for up to 90 days. When you’re ready to enjoy again, simply reheat either in the microwave or on the stove top. If you’re reheating it on the stove top, you may need to add a bit of water to the rice to soften it up a bit.

Tips & Variations

• Many Brazilians saute onions and minced garlic for their rice. As you can see, I have omitted the onions in this recipe because I prefer garlic only in my rice. If you like the onions, simply dice half of an onion and saute with the garlic before adding the rice.
• Some Brazilians cook their rice with chicken stock. If you like the way rice with chicken stock tastes, simply add chicken stock instead of water or you can use equal parts of water and chicken stock for a milder chicken flavor.
• It’s important to use the right kind of rice for this recipe. Some brands do not cook the same way as this Tio Joao rice brand. I highly recommend purchasing Tio Joao rice by clicking here.
• Cooking times may vary depending on the power of your stove. I have an electric stove which cooks much quicker than a gas stove. So make sure to keep an eye on how much water you have in the pot around the 10 minute mark and lower the heat if you need to.
• This Brazilian rice recipe is going to give you a somewhat crunchy bottom. Do not mistaken this for burnt rice because it should not burn. It will still be white with a crunchy texture. In Brazil we call this “rapa de arroz” and everyone in my family loves it. If you don’t like the crunchy rice at the bottom, decrease the heat about 2-3 minutes sooner than the recommended time. You’ll need more water in the pot if you don’t want the rapa de arroz to form.