Brazilian White Rice/ arroz brasileiro


From: Martha Deed
To: Regina Pinto

Sent: Saturday, January 27, 2007 11:11 PM
Subject: Re: The swimming pool and the landscape

Dear Regina--
I am noticing that in this book, the cooking times are quite long.  I noticed with the rice, for example, that there are more steps than I am used to, and the rice takes longer than what I do -- But -- the rice tastes really good, so it is worth it.

. . .

Time to cook supper.  I am planning the Brazilian-style rice today.  (Usually, I try only one new recipe at a meal -- easier on the nerves. . .)  I was in the mood to try out some new recipes, so this book of Brazilian recipes is fun for me.

Watch out for the conversions
They are easy to do incorrectly

Is this right?

Cooking something you have never tasted made correctly is truly cooking blind.

It is good, but is it Brazilian good?

Soak 2 cups of long-grained rice for 30 minutes, then drain.

Saute a finely chopped onion and a crushed clove of garlic in hot oil.

Add the soaked and drained rice and cook for 10 minutes without letting it stick to the bottom of the pan.

Add 3 1/8 cups of boiling water and cook uncovered until the water is cooked off and the grains are separate.


From: Martha Deed
To: Regina Pinto
Sent: Friday, February 16, 2007 1:08 AM
Subject: Brazilian Black Beans and Rice

I made the rice again according to the recipe in the cookbook you gave me, but I used your suggestion of putting in a few tomatoes and then adding fresh parsley at the end and I sprinkled shredded parmesan cheese on it.