Arroz Branco Brasileiro
Brazilian white rice is a daily staple and one of the most consistent elements of home cooking in Brazil. It is served with a wide range of dishes — from stews and beans to stroganoff and grilled meats — and its role is to balance and support the rest of the meal.
What sets Brazilian white rice apart is its texture and method. It is cooked with minimal liquid, fully absorbed during cooking, resulting in grains that are dry, fluffy, and separate. Unlike methods that involve boiling rice in excess water and draining it, the Brazilian approach treats rice more like a pilaf: lightly sautéed, carefully simmered, and finished by resting.
This method produces rice that is neutral but structured, designed to sit alongside sauces without becoming soggy.
About this dish
In Brazilian kitchens, white rice is rarely plain. It is typically sautéed briefly with oil and garlic before cooking, a step that enhances flavor and helps keep the grains separate. The water is measured precisely, and the rice cooks uncovered at first, then gently finishes steaming with the lid on.
This technique may feel unfamiliar to cooks used to draining rice or cooking it in large volumes of water. The goal here is control: the rice absorbs exactly the amount of liquid it needs, and no water is discarded.
This version reflects how white rice is most commonly prepared in Brazilian homes today.
Before you start
The ratio of rice to water matters. The rice should simmer gently until the water evaporates, then rest briefly off the heat.
Avoid stirring once the rice begins cooking — this helps keep the grains separate.
Ingredients prepared before cooking
Brazilian White Rice
Ingredients
Method
- Rinse the rice briefly under running water and drain well.
- Heat the oil in a medium saucepan over medium heat.
- Add the garlic and cook briefly, just until fragrant. Do not let it brown.
- Add the rice and stir for about 1 minute, coating the grains with oil.
- Add the water and salt. Stir once and bring to a gentle boil.
- Once the water level drops below the surface of the rice, lower the heat, cover, and cook for 8–10 minutes.
- When the water is fully absorbed, turn off the heat and let the rice rest, covered, for 5 minutes.
- Fluff gently with a fork before serving.
Notes
- Brazilian rice should be dry and fluffy, not sticky or wet.
- Avoid stirring after the rice begins to simmer, as this releases starch and affects texture.
- Resting the rice after cooking is essential for even texture.
- This rice is traditionally served alongside saucy dishes rather than mixed into them.
Equipment used
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How Brazilians usually serve this
White rice is served as a base, with beans or other dishes placed alongside or on top. It is rarely mixed before serving and is meant to balance richer foods.
Storage & reheating
Keeps well refrigerated for up to three days. Reheat with a small splash of water, covered, until heated through.
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About The Brazilian Table
Practical Brazilian food, adapted for everyday kitchens outside Brazil.
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