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Arroz de Festa, a Brazilian rice pilaf recipe

Arroz de Festa (Pilaf with Almonds and Raisins)

Jaíne Mackievicz
This traditional pilaf recipe, Arroz de Festa, is a staple at Brazilian festivals and celebrations. It’s perfect for soaking up stews and sauces. You could also serve it alongside roasted meats or as a vegetarian main dish.
5 from 4 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course dinner, Main Course, Side Dish
Cuisine Brazilian
Servings 4
Calories 672 kcal

Ingredients
  

  • 1 ½ cups long-grain rice preferably jasmine
  • 1 ¼ cup mixed California Jumbo Raisins
  • 1/2 cup whole almonds skin removed
  • 1 finely diced medium yellow onion about 1 cup
  • 3-4 medium cloves of garlic grated
  • 2 tablespoons unsalted butter + ½ tbsp to brush on the parchment lid
  • 1 ½ teaspoons fine sea salt
  • 2 bay leaves
  • 3 cups brut sparkling wine
  • 2 tablespoons toasted sliced almonds optional
  • 2 tablespoons finely chopped parsley optional

Instructions
 

  • Position a rack in the center and preheat the oven to 350 degrees.
  • Make a parchment paper cartouche*.
  • Prepare your ingredients by measuring out, separately, the rice (do not wash the rice), raisins, and almonds* and setting them aside. Then finely dice the onion, peel, and grate the garlic. Have the salt, butter, and bay leaves handy. Measure out the sparkling wine.
  • Heat a large-sized, non-stick and oven-safe skillet (with tall sides) or a medium-sized pot over medium heat (induction 3-5). Melt the butter, then remove the pan from the heat, and with a heat-safe brush, brush the extra ½ tbsp over one side of the parchment cartouche.
  • To the remaining 2 tbsp of melted butter, add the onion and garlic and bring it back to the heat to sauté for 2-4 minutes, stirring continuously. Add the salt. Control the heat so the garlic and onion don't brown – they should look translucent, soft, and cooked through.
  • Add the rice and almonds to the pot and stir. Continue stirring for about 3-4 minutes, over medium heat, to seal the grains of rice, ensuring an even cooking in the oven (that's the secret!). Work attentively not to let the rice brown. As the rice seals, notice the rice color changing to a slightly more opaque white as an indication.
  • After 3-4 minutes, add the California Jumbo Raisins and stir.
  • Add the sparkling wine, and bay leaves, then stir, and taste to adjust the seasoning if necessary. If it tastes slightly saltier than you expect, it means it's properly seasoned, as the flavor will change as the liquid is absorbed.
  • Turn up the heat to high until the liquid starts to boil, then give it a last stir, remove it from the heat, and cover the pot with the parchment cartouche. Press the parchment paper down so that it touches the surface of the food and reaches the sides of the pot or pan.
  • Put the pot in the oven and set the alarm for 25 minutes. After that, taste the rice to ensure it's cooked through. The bite should be a little resistant, but soft through. If it's still crunchy, pop it back in the oven for no more than 5 minutes (cooking time 25-30 min).
  • Remove the pot from the oven, being careful to wrap the handle with a dry towel as you do it. Remove the cartouche, then gently, with a fork, fluff up the rice to ensure the steam comes out.
  • Transfer the rice to a platter, sprinkle with chopped parsley and toasted sliced almonds, if you'd like, and serve it right away, while still hot.

Notes

It keeps for 4 days in the fridge, in a sealed container. In the freezer, for up to a month. 
Microwaving is the best way to heat it up and remember to fluff it up with a fork.  
*To make a cartouche:
  1. Cut a square of parchment paper slightly larger than the diameter of your pot or pan.
  2. Fold the square in half diagonally to form a triangle.
  3. Fold the triangle in half again to form a smaller triangle.
  4. Fold the bottom corner up to the top corner, forming a smaller triangle.
  5. Place the tip of the triangle in the center of the pot or pan and mark where the parchment paper reaches the edge of the pot or pan.
  6. Cut along the mark to create a circle.
  7. Unfold the parchment paper and place it on top of the food in the pot or pan.
  8. Press the parchment paper down so that it touches the surface of the food and reaches the sides of the pot or pan.
This will create a tight seal, which helps to ensure even cooking and prevents the rice from drying out or forming a crust on the surface.
*To remove the skin from whole almonds:
  1. Bring a pot of water to a boil.
  2. Add the almonds to the boiling water and let them blanch for about 1 minute.
  3. Drain the almonds and rinse them with cold water.
  4. Press the almonds between your fingers, and the skins should easily slip off.
Alternatively, roast the almonds in the oven for a few minutes and then rub them with a clean towel to remove the skin. Adding this step might add a slightly caramelized flavor to the whole dish.


Nutrition

Calories: 672kcalCarbohydrates: 102gProtein: 12gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 15mgSodium: 904mgPotassium: 839mgFiber: 7gSugar: 4gVitamin A: 347IUVitamin C: 8mgCalcium: 125mgIron: 4mg
Keyword almonds, jaíne mackievicz, pilaf, Raisins, rice, sparkling wine
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