Arroz Carregado



A different way to present rice

This simple rice dish was always served with the sweet-and-sour Porco Balichão Tamarinho (Pork with Krill Sauce and Tamarind).

Arroz Carregado from Maria Celestina de Mello e Senna.    Read the original recipe | Leia a receita original

1 cup of rice

1¼ cup water

2 spring onions, chopped

salt and pepper to taste

Gently cook the spring onions in a little oil, salt and pepper. Add the rice and stir for two minutes.

Add the water, bring to the boil and immediately turn down the stove to very low to steam the rice for at least 20 mins.

Put rice into a round or oval serving plate and press down with a spatula until compact, brushing the top of the rice with a little oil.

“Guilly” Canavarro Remedios

1 lb | 450g Cantonese rice

2½-3 oz (70-85g) lard

6 spring onions, chopped fine

1 tsp salt

l½ quart | 1.8l boiling water

1 tsp salt

Wash the rice.

Heat the lard and when quite hot add the salt, then the spring onions and fry for a 2 mins, taking care not to burn. Add rice and boiling water, stir well and cover. Bring to the boil, and turn the heat down to low heat and simmer. Stir well after 10 mins to ensure that the spring onions are well mixed and the bottom won’t burn.

Close the lid immediately. After 20 mins if the rice is still grainy and there is no more water left, add about ¼ cup of boiling water, stir well and cover the lid tightly. If the rice is still grainy after 6 or 10 mins add another cup of water, stir well and cover till ready. The consistency will be something like very thick papa (rice porridge).


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