Brasileiro Rice Side

Ingredients

• 400 grice
• 50 gbutter or oil
• 600 mlwater
• 1 tspfine sea salt

Method

1. Begin by measuring 400 g of rice and rinsing it under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set the rinsed rice aside to drain.
2. In a medium-sized saucepan, heat 50 g of butter or oil over medium heat. Once the butter has melted or the oil is shimmering, add finely chopped onions. Stir occasionally and cook until the onions become soft and translucent, which should take about 3 to 5 minutes. This step builds the base flavor for the rice.
3. Add the drained rice to the saucepan with the onions. Stir the rice continuously for about 2 minutes, ensuring each grain gets coated with the butter or oil. This toasting step enhances the nutty flavor of the rice and helps it remain separate after cooking.
4. Pour in 600 ml of water and add 1 teaspoon of fine sea salt. Stir once to combine, then increase the heat to high to bring the water to a boil. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer.
5. Allow the rice to cook undisturbed until all the water is absorbed. This should take about 15 minutes. To check doneness, tilt the pan slightly; if no water pools at the edge and the rice looks fluffy, it is ready.
6. Remove the saucepan from the heat and let it sit, covered, for an additional 5 minutes. This resting period allows the rice to finish cooking in its own steam, ensuring a tender texture.
7. Fluff the rice gently with a fork to separate the grains before serving. Taste and adjust the seasoning if necessary, then serve the Brasileiro Rice Side warm, as a perfect accompaniment to any meal.