ARROZ BRANCO AO ALHO E ÓLEO

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1 xícara de arroz branco 2 xícaras de água fervente 1 colher (sopa) de azeite de oliva

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alho triturado a gosto cebola branca ralada a gosto sal a gosto

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Ferva a água em um recipiente separado. Refogue o alho e a cebola no azeite. Misture o arroz cru ao alho e cebola refogados. Adicione sal a gosto.

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Misture a água aos poucos e mexa até o arroz desgrudar da panela. Deixe cozinhar em fogo alto com a panela semi-destampada (evita que a espuma e a água transbordem com a fervura).

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Aguarde a água secar, até aparecer a parte superior do arroz. Coloque em fogo baixo e tampe a panela.

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Desligue o fogo quando a água secar totalmente (para isso, puxe o arroz com um garfo esporadicamente para verificar se a água secou). Misture o arroz com um garfo para soltar da panela.

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ARROZ BRANCO AO ALHO E ÓLEO

1 xícara de arroz branco 2 xícaras de água fervente 1 colher (sopa) de azeite de oliva

Ingredientes

alho triturado a gosto cebola branca ralada a gosto sal a gosto

Ingredientes

Ferva a água em um recipiente separado. Refogue o alho e a cebola no azeite. Misture o arroz cru ao alho e cebola refogados. Adicione sal a gosto.

preparo

Misture a água aos poucos e mexa até o arroz desgrudar da panela. Deixe cozinhar em fogo alto com a panela semi-destampada (evita que a espuma e a água transbordem com a fervura).

preparo

Aguarde a água secar, até aparecer a parte superior do arroz. Coloque em fogo baixo e tampe a panela.

preparo

Desligue o fogo quando a água secar totalmente (para isso, puxe o arroz com um garfo esporadicamente para verificar se a água secou). Misture o arroz com um garfo para soltar da panela.

preparo

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