Brazilian Christmas rice

Brazilian Christmas rice


8 people made this

About this recipe: This festive rice pilaf is a Christmas dish from Brazil. The rice is cooked with Champagne and studded with dried fruits and sun-dried tomatoes.


Serves: 8 

  • 150g sultanas
  • 3 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely chopped
  • 1 medium onion, chopped
  • 375g white rice, rinsed well
  • salt to taste
  • 500ml boiling water
  • 250ml Champagne
  • 125g dried apricots
  • 1 carrot, peeled and grated
  • 1 tablespoon butter
  • 6 tablespoons chopped sun-dried tomatoes

Prep:20min  ›  Cook:30min  ›  Ready in:50min 

  1. Soak the sultanas in hot water for 5 to 10 minutes. Drain and set aside.
  2. In a large saucepan or casserole, heat the olive oil and add the onion and garlic. Then add the sultanas, rice and salt. Continue to cook for about 3 minutes.
  3. Add the Champagne, then the 500ml of boiling water. Continue to cook covered until all liquid is absorbed and rice is tender.
  4. While the rice cooks, place the dried apricots in a small saucepan with water to cover. Bring to the boil and simmer for 5 minutes. Drain well, cool slightly, then cut into strips.
  5. Place the grated carrot in a bowl and pour boiling water over it to cover. Sprinkle with salt to taste.
  6. Melt the butter in a pan and add the drained apricots and sun-dried tomatoes; cook for 2 minutes.
  7. Add the apricots and sun-dried tomatoes to the cooked rice. Mix well. Pile the rice on a serving platter, and garnish with the drained grated carrot around the mound of rice.


Brazilian Christmas rice
Brazilian Christmas rice

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