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Brazilian Christmas Rice

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"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."
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1 h 15 m servings 345 cals
Original recipe yields 8 servings


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  1. Soak raisins in a bowl of hot water until soft, 5 to 10 minutes. Drain.
  2. Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until fragrant, about 5 minutes. Stir in raisins, rice, and salt; cook and stir until rice is coated with oil, about 3 minutes.
  3. Pour boiling water and Champagne into the saucepan. Cover and cook until liquid is absorbed and rice is tender, about 20 minutes.
  4. Place dried apricots in a small saucepan and cover with water. Bring to a boil; simmer until soft, about 5 minutes. Drain and cool slightly, about 5 minutes. Cut into strips.
  5. Place grated carrot in a small bowl and cover with boiling water. Season with salt. Let soak until softened, about 5 minutes. Drain.
  6. Melt butter in a saucepan over medium heat. Stir in apricot strips and sun-dried tomatoes; cook for 2 minutes.
  7. Fold apricot strips and sun-dried tomatoes into the cooked rice. Pile rice onto a serving platter; garnish with grated carrot.

Nutrition Facts

Per Serving: 345 calories; 7.1 g fat; 62.2 g carbohydrates; 4.8 g protein; 4 mg cholesterol; 98 mg sodium. Full nutrition

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