Brazilian rice

Why brazilian rice? Because it is loose and dry. It is neutral and goes with pretty much everything. Brazilians have a different way of cooking rice, which makes it sooo good, you can pretty much cook it with any dish.

Time of preparation: 25 min
2 portions

1 cup of long grain rice
2-3 tbspoons of oil
1/2 onion, chopped
salt (about half to 1/3 of a tbspoon)
boiling water

Here's where the difference starts: there is no brazilian rice without onion. The onion is what is going to give it a special scent and flavour.
In a pan (best if it is not a thick one), heat up the oil in medium heat and add the onions, the salt and the rice. This is the seccond difference. Brazilians fry the rice before they add the water, which makes it loose. Fry it for about a minute, mixing it to make sure they are covered with oil and salt. Add water, enough to cover the rice and, when you look at the pan, the water is up to 1 to 2 fingers above the line of rice. Try the water and check for salt.
Lower the heat, put on the lid (but do not cover the pan: leave it at an angle, so the water can evaporate).
Let it cook for 20 min and try the rice. If it is a bit chewy, you can add a bit more water to cook it more. If it is soft and there's a bit of water still in the pan, uncover the pan and mix the rice, to help the water evaporate.

If you put too much water, don't panic. You can put the rice in a sieve and let it drain when ready.

If it is not right the first time, don't panic. This rice takes a bit of getting used to it. Eventually you'll find the right amount of water to the rice and it will be perfect.