White rice (2)

Many Brazilians prepare rice this way. It is easy to prepare if two conditions are met. At first, it requires a good quality of rice: long grain rice that is unbroken. In Brazil, the rice should have aged enough but if your rice is imported it is certainly old enough.

Second, this preparation of rice requires some skill. Good timing and good stirring are essential for preparing this type of rice. The main risk is that your rice burns. As soon as some of your rice grains become brown, you’ll have to start again with new rice (and watch out when removing the burnt rice as it is very hot!). Do not make this rice for the first time if your mother in law arrives for dinner in half an hour! In that case, click here for an easier recipe! Nevertheless, this rice is worth to try!

Ingredients:

• 1 cup of long grain rice per person
• oil for frying
• salt
• water

Preparation:
Inspect your rice for stones or odd kernels. Bring water to a boil, preferably in a cordless jug kettle.

Use a smooth, iron pan that is strong enough for this job. Heat the raw rice in this pan without the oil . Keep stirring permanently! Soon, the first grains become white (much whiter than normal, raw rice which has a broken white colour). Add some oil when about halve the grains are white. Keep stirring! When all rice is oiled you add enough hot water to cover the rice (watch out for hot steam!). Bring to a boil, lower heat and cover. Check regularely if your rice is ready. Add some hot water if more water is needed so that the rice does not dry out.