Skip to content

AI-generated image

Share this recipe

Arroz natalino

Christmas rice with raisins

Arroz natalino: Brazilian Christmas rice with carrot, raisins and toasted almonds

On the night of 24 December, when Brazilian families sit down to the ceia de Natal close to midnight, a big bowl of festive rice sits beside the roast, golden with grated carrot and studded with raisins and toasted almonds. Some families in São Paulo and the South add diced tinned peaches, which divides the table every year. It is a plain garlicky white rice at heart, made special by the sweet and crunchy things folded in at the end. Chef's tip: add the raisins while the rice rests so they plump in the steam without turning soggy.
Total time
40 min
Difficulty
easy
Serves
6
One step at a time, big text, timers, read-aloud. Your screen stays on.

Ingredients

Serves6

For the rice

  • 10 ½ oz long-grain white rice
  • 2 tbsp olive oil
  • 1 onionfinely chopped
  • 2 cloves garliccrushed
  • 1 carrotcoarsely grated
  • 2 ½ cups hot water
  • 1 tsp salt

To finish

Shop this recipe on Amazon

What you'll need

Fresh ingredients (4)

Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.

Method

0/5 done
  1. Step 1: Rinse the 10 ½ oz long-grain white rice in a sieve until the water runs clear, then drain well.

    3 min
  2. Step 2: Heat the 2 tbsp olive oil in a pan over a medium heat and fry the 1 onion for 4 minutes until soft. Add the 2 cloves garlic and the rice and stir for 2 minutes until the grains look translucent at the edges.

    6 min
  3. Step 3: Stir in the 1 carrot, 2 ½ cups hot water and 1 tsp salt and bring to the boil. Cover, turn the heat to low and cook for 15 minutes, until the water has gone and small holes appear on the surface. Stirring while it cooks is the common mistake that makes the rice gluey.

    16 min
  4. Step 4: Take the pan off the heat, scatter the 2 ⅛ oz dark and golden raisins on top, cover again and leave to rest for 5 minutes.

    5 min
  5. Step 5: Toast the 1 ¾ oz flaked almonds in a dry pan over a medium heat for 3 minutes until golden. Fluff the rice with a fork and fold in the almonds, 2 tbsp chopped parsley and spring onion and 3 ½ oz tinned peaches in syrup, drained and diced.

    4 min

Nutrition per serving

Calories
290 kcal
Protein
6 g
Carbs
50 g
Fat
8 g
Fibre
3 g

Nutrition values are estimates.

K
Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does arroz natalino take?
About 40 minutes in total: 10 minutes to prepare and 30 minutes to cook.
How many people does it serve?
6 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?
Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?
Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of long-grain white rice?
Any long-grain rice, same amount.
What can I use instead of onion?
2 shallots per onion.

Reviews

No reviews yet. Be the first to cook it.

Rate this recipe

Sign in to rate and review this recipe.

Paneer biryaniRice and moong dal in coconut milk

A mild, creamy biryani: rice and husked green gram roasted in ghee, then cooked in coconut milk with peas, carrots, potatoes, peanuts and cashews, and finished with soft fried paneer and a fresh coriander yogurt. Serve hot, garnished with more fried cashews and paneer.

by KrazyBadal 2 views

Hyderabadi chicken dum biryani

Hyderabad's biryani grew up in the kitchens of the Nizams, and the kacchi style is its proudest form: the chicken goes into the pot raw, in a thick yogurt, mint and fried-onion marinade, and cooks only in the steam trapped under part-cooked basmati. In the old city it is wedding and Eid food, ordered in huge copper deghs, and at home it's the Sunday showpiece, served with mirchi ka salan and a cooling raita. Because the meat cooks without being stirred, small bone-in thigh and drumstick pieces work best. Chef's tip: marinate overnight in the fridge — the yogurt tenderises the chicken and the flavours go right to the bone.

by KrazyBadal 1 views

PingadoHot milk with coffee

Order 'um pingado' at the balcão of any São Paulo padaria at 7 in the morning and the attendant pours hot milk into a ridged glass tumbler (the copo americano) and 'drips' in a splash of strong coffee, hence the name. It is milkier and gentler than a média (half coffee, half milk), creamy and lightly sweet, usually drunk standing up with a pão na chapa, a toasted buttered roll. At home you need strong filter coffee and milk heated until steaming. Scalding the milk is the frequent mistake, as boiled milk tastes flat and forms a skin. Chef's tip: froth the hot milk for a few seconds with a whisk or by pouring it back and forth between two jugs before adding the coffee, as padaria machines do.

by KrazyBadal 1 views

Perfect for:Christmas