Brazilian Rice (Chaval)

Rice is enjoyed every day in Brazil. It can be as simple or as elaborate as the cook makes it, but it is always a part of a Brazilian meal. This recipe involves a few more steps than ordinary boiled rice, but there is nothing every day about the results.

Serves 2 to 4

Ingredients:
• 1 cup long-grain rice
• 1 garlic clove
• 1 ½ tablespoons vegetable oil
• ¾ teaspoon salt
• 1 ½ cups hot water

On your mark, get set . . .

• Place the rice in a fine mesh strainer and rinse with cold water. Skip the next three steps if you are using converted rice.
• Using your very clean hands or a spoon, swirl the rice as it rinses to remove any excess starch.
• Turn off the water and continue to stir the rice a bit more to help it drain. Give the strainer a few shakes to remove any additional water.
• Let the rice continue to drain while you prepare the rest of the recipe.
• Slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure ½ tablespoon and set it aside.

Cook!

• In a 9- to 10-inch frying pan heat the oil over medium-high heat for 30 to 40 seconds.
• Once the oil is hot but not smoking, add the drained rice and garlic.
• Sauté for 4 to 5 minutes stirring the rice constantly to prevent it from sticking, or until all the rice has soaked up a bit of the oil and turned slightly darker.
• Add the hot water and salt.
• Return to a boil, lower the heat to simmer, cover the pan, and cook for about 18 minutes.
• Turn off the heat and let the pan rest, without raising the lid, for 5 to 10 minutes before serving. Fluff with a fork and serve.

This Side Dish recipe was published in 'The Cooking Of Brazil (Seconds Edition) by "Matthew Locricchio" - p51 to p52'