- 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.
Calories: 19kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1171mg | Potassium: 4mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg