Brazilian Rice: Fluffy Garlic Rice Made on the Stovetop

Brazilian rice, often called arroz branco, is a simple stovetop side of fluffy white rice gently flavored with garlic, onion, oil, and salt. It is a familiar everyday dish in Brazil, though the amount of garlic, the use of onion, and other small details vary from household to household.

Ingredients

1 1/2 cups (300 g) long-grain white rice
1/2 medium yellow onion, finely diced, about 1/2 cup (75 g)
3 garlic cloves (about 9 g), finely minced or pressed
1 1/2 tablespoons (22 ml) neutral oil, such as canola or sunflower oil
1 teaspoon (6 g) fine salt, or to taste
3 cups (710 ml) boiling water
2 tablespoons (8 g) finely chopped parsley, optional, for serving

Instructions

Rinse and drain the rice. Put the rice in a fine-mesh sieve and rinse under cool running water, stirring it gently with your fingers, until the water runs mostly clear. Let it drain well while you dice the onion and mince the garlic. Rinsing removes loose surface starch, which helps the finished grains stay separate rather than turning gummy. If you do not have a fine-mesh sieve, rinse the rice in a bowl, carefully pour off the cloudy water, and repeat a few times.
Heat the water and aromatics. Bring the measured water to a boil in a kettle or small saucepan; keep it hot until needed. Set a medium, heavy-bottomed saucepan with a close-fitting lid over medium heat and add the oil. Add the onion and cook for about 2 minutes, stirring, until softened and translucent but not browned. Stir in the garlic and cook for about 30 seconds, just until fragrant. Garlic can turn bitter if it darkens, so keep it moving and lower the heat if the pan gets too hot.
Coat the rice. Add the drained rice and salt to the saucepan. Stir for about 2 minutes so the grains are coated in the oil and aromatics. The rice may look slightly glossy and some grains may become translucent at the edges; it should not brown. This short toasting step helps the grains remain distinct and gives the rice a gentle savory flavor without making it heavy.
Add the boiling water and simmer. Carefully pour in the boiling water; it will bubble vigorously. Stir once to distribute the rice and scrape any grains from the sides of the pan. When the liquid returns to a gentle boil, cover the pan tightly and turn the heat to low. Cook for 15 minutes without lifting the lid or stirring. If your stove runs hot, use the smallest burner or a heat diffuser to prevent the bottom from scorching.
Rest, then fluff. After 15 minutes, check quickly that the water has been absorbed and the rice is tender. If a little liquid remains or the grains are still firm, cover again and cook for 2 to 3 minutes more. Once done, turn off the heat and leave the covered pan to rest for 5 minutes. Uncover and fluff gently with a fork, lifting from the bottom rather than mashing the grains. Taste and adjust the salt, then scatter with parsley if you like.

Tips

Measure the water and rice accurately. This recipe uses 2 parts water to 1 part rice by volume. A measuring cup and a snug lid make the result more predictable; a loose lid lets steam escape and can leave the grains undercooked. If your lid does not fit tightly, lay a clean kitchen towel over the pot before placing the lid, keeping the towel well away from the burner.
Do not stir during the covered simmer. Stirring releases starch and can break the grains, while repeatedly opening the lid lets out steam. Once the water is in, give the rice one initial stir, cover it, and leave it alone until the cooking time is nearly finished.
Adjust the aromatics to your taste. Use two cloves of garlic for a milder result or four for a more pronounced garlic flavor. You can omit the onion, or substitute 1/2 teaspoon (about 1 g) onion powder if that is what you have; powder tastes less fresh and should be stirred in with the rice.
Use a neutral oil for the familiar flavor. Canola, sunflower, or another mild oil lets the garlic and rice stand out. Olive oil works too, but it contributes a fruitier taste. Butter is possible, though it changes the dish from the light, neutral side served with many Brazilian meals.

Serving Suggestions

Serve Brazilian rice hot as a base for saucy or savory dishes. A classic everyday plate often pairs rice with beans, and it also goes well alongside grilled chicken, beef, pork, fish, or roasted vegetables. Its mild seasoning makes it useful when the main dish has a bold sauce: spoon the sauce over the rice so the grains can absorb it, or keep the rice alongside to balance stronger flavors.

For a simple meal, serve a scoop with black or pinto beans, sautéed greens, and a fried egg. If serving it with a main dish that is already salty, taste the rice before adding extra salt at the table. Parsley is optional; leave it off when you want a plain side or use a small sprinkle for color and a fresh herbal note.

Variations

Garlic-forward rice: Increase the garlic to four or five cloves, but keep the heat moderate so it becomes fragrant without browning. For a slightly deeper savory note, add one small bay leaf with the water and remove it before fluffing. Bay leaf is optional rather than essential, and it gives the rice a gentle herbal aroma.

Rice with vegetables: Stir 1/2 cup (65 g) finely diced carrot into the pan with the onion and cook until it begins to soften. You can also add 1/2 cup (75 g) frozen peas with the boiling water. These additions make the pot more colorful and substantial, but they shift it away from plain everyday rice; keep the overall liquid amount the same unless the vegetables release a lot of water.

Brown rice: Brown rice needs more liquid and a longer simmer than the white rice in this recipe. Follow the timing and water ratio on its package rather than using the 15-minute white-rice cook time. Keep the onion, garlic, and oil method, then check for tenderness near the end of the package’s suggested cooking time.

Richer flavor: Replace up to 1/2 cup (120 ml) of the water with unsalted chicken or vegetable broth, reducing the salt and tasting before serving. Broth adds a more pronounced savory quality than the neutral, lightly seasoned original. For a fully vegetarian version, choose vegetable broth or stick with water.

Storage and Reheating

Transfer leftover rice to a shallow container and refrigerate it within 2 hours of cooking. Avoid leaving cooked rice at room temperature while you finish a meal or clean up; cool it promptly, and divide a large amount among smaller containers so it chills faster. Properly refrigerated leftovers keep for 3 to 4 days. If you will not use the rice in that time, freeze it in an airtight freezer-safe container for up to about 2 months for best texture.

Reheat only the portion you plan to eat. For the microwave, add about 1 tablespoon (15 ml) water per cup (160 g) of rice, cover loosely, and heat, stirring once, until steaming throughout. On the stovetop, put the rice in a covered saucepan with a splash of water and warm over low heat, stirring occasionally to break up clumps. USDA FSIS advises reheating leftovers to 165°F (74°C); check the center with a food thermometer, especially when reheating a larger portion. Discard rice that has been left out for more than 2 hours, or more than 1 hour in temperatures above 90°F (32°C).

Frequently Asked Questions

What is Brazilian rice?

Brazilian rice generally refers to plain white rice cooked with aromatics such as garlic and sometimes onion. It is commonly served as an everyday side, often with beans and a main dish. Recipes differ by household, so this garlic-and-onion version is a practical home-style approach, not the only way to make it.

Should I rinse the rice first?

Rinsing is helpful for this recipe because it removes loose starch and makes it easier to get separate, fluffy grains. Drain it well before adding it to the pan so excess rinse water does not alter the recipe’s liquid ratio. If you prefer a stickier texture, you can skip rinsing, but the finished rice may clump more.

Can I make it without onion or garlic?

Yes. Leave out either aromatic or both, and cook the rice with the oil, salt, and water as directed. You can add a little extra parsley at the end, or use a small amount of onion powder for convenience. The result will be plainer, but the same covered simmer and resting time still apply.

Why is my rice mushy or stuck to the bottom?

Mushy rice can come from too much water, skipping the rinse, stirring during the simmer, or cooking it for too long. Rice that catches on the bottom usually means the heat was too high, the pan was too thin, or the lid did not hold in steam. Measure carefully, keep the burner low, and resist lifting the lid before the 15-minute check.

Can I double the recipe?

Yes, provided you use a saucepan large enough to hold the rice and liquid with room for steam to circulate. Double each ingredient, but allow a little more time for the water to return to a boil after it goes into the pan. Keep the covered simmer at 15 minutes as a starting point, then check for tenderness and absorbed liquid; a deeper or wider pan can change the timing slightly.

Can I cook Brazilian rice ahead of time?

Yes. Cook it, fluff it, and cool it promptly in a shallow container before refrigerating. Reheat it within 3 to 4 days, adding a small splash of water to refresh the grains. For the fluffiest texture, make it close to serving time, but properly chilled leftovers are convenient for quick meals.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).