Arroz Branco: Brazilian Garlic Rice

Ingredients and method

About 4 side servings (estimated)

Ingredients

• 1 US cup ordinary dry long-grain white rice; not instant, brown or parboiled rice
• 2 US cups boiling water (475 ml), plus a little extra only if needed
• 1 tablespoon neutral vegetable oil or olive oil
• 1/2 small yellow onion, finely diced (about 1/3 US cup)
• 2 garlic cloves, finely minced
• 1/2 teaspoon fine salt
• 1 small dried bay leaf, optional

Method

1. Use a heavy 2-quart saucepan with a fitting lid. If your rice package calls for rinsing, rinse and drain it thoroughly before starting; wet grains can spatter in hot oil. Bring the measured water to a boil separately.
2. Warm the oil over medium-low heat. Add the onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add the garlic and stir for about 30 seconds, just until fragrant; keep it from turning dark.
3. Add the rice and stir for about 1 minute to coat the grains. Carefully pour in the boiling water, then add the salt and optional bay leaf. Stir once to distribute everything and bring to a steady simmer.
4. Cook uncovered until the liquid has fallen to the level of the rice and small steam holes appear, approximately 5–7 minutes. Reduce the heat to low and cover with the lid slightly ajar. Continue until the water is absorbed and the grains are almost tender, checking after another 8 minutes. Avoid stirring repeatedly.
5. Check near the edge with a fork: if the bottom is dry but a grain still has a hard center, add 1–2 tablespoons boiling water, cover fully and cook gently for a few more minutes. If water remains, continue briefly with the lid ajar. Stop before the bottom scorches.
6. Turn off the heat, cover fully and rest for 5 minutes. Remove the bay leaf, fluff gently with a fork and serve. Transfer leftovers to shallow containers and refrigerate promptly.