Arroz Braziliero (Brazilian Rice)


Serves 6

Arroz Braziliero (Brazilian Rice)


  • ¼ cup (60 ml) olive oil
  • 2 onions, peeled and finely chopped
  • 1 ½ cups (316 g) rice
  • 1 1/2 cups (360 ml) chicken or vegetable stock
  • 1 can (14 ounces/410 g) canned diced tomatoes and their juice
  • ½ teaspoon (2.5 ml) salt or to taste
  • ¼ teaspoon (1.25 ml) ground black pepper or to taste
  • 6 sprigs fresh cilantro, for garnish


  1. Fill and preheat the SousVide Supreme water oven to 183F/84C.
  2. In a skillet on the stove top, heat the olive oil and sauté the onions until limp.
  3. Add the rice and stir to coat. Set aside to cool slightly.
  4. When cool, put the rice into a large zip-closure cooking pouch, add the chicken or vegetable stock and the tomatoes and their juice, and season with the salt and pepper.
  5. Use the displacement method (Archimedes’ Principle) to remove the air and zip the seal.
  6. Submerge the pouch in the water oven to cook for 45 minutes.
  7. Remove, fluff the rice with a fork, and transfer to a warm serving bow.
  8. Garnish with the cilantro and serve!
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  1. What sort of “rice”? I used basmati, and had to add a lot of extra broth, extra time (40 minutes more!), and finally needed to raise the temperature to 198 degrees F to get this rice dish done. This (and some other recipes) are great except for a lack of important details. A+ potential, C- in actual execution according to recipe.

  2. SousVide Supreme Author says:

    We used a medium grain white rice, not Basmati, for this recipe. Rice is tricky in sous vide because there is no evaporation from the pouch and because different rice grains behave differently, for example in our risotto recipes, we usually specify Arborio. The nice thing is that once you have your method for that rice type, it should work. For the rice you used, it would be not the 1 3/4 cups of liquid (broth + tomato juices) but more liquid, cooked longer and hotter. We’re sorry it didn’t work out for you.

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