Tio João White Rice
Description
If there's one thing that can't be missing from Brazilians' tables, it's Tio João white rice. It is a key ingredient in cuisine, enabling an infinity of recipes. It is present in everyday meals, and also in dishes enjoyed on special occasions.
Tio João 100% Noble Grains white rice is manufactured by Josapar, one of the largest food companies in Brazil. It is a product that combines flavor, quality, and innovation with the excellence that Brazilians deserve.
Care for quality begins in the field, through refined planting and harvesting methods. Then, the grains undergo high-tech selection and processing. The noblest varieties are chosen, with the ideal characteristics that guarantee perfect rice.
In addition to its texture and consistency, Tio João rice yields well. It is an economical and practical alternative for everyday use. It's quick and easy to prepare, as it doesn't need to be washed or picked. And if you don't know how to make white rice, the secret is to add boiling water in two stages, not all at once.
Loose white rice is your greatest ally in the kitchen. Rice and beans, "biro-biro" rice, rice balls, Greek rice, sweet rice... unleash your imagination with Tio João white rice!
Ingredients
White rice. Gluten-free.
Preparation Method
STOVETOP: Fry 1 cup (200g) of Tio João 100% Noble Grains Rice in 2 tablespoons of oil in a pan. Stir well. Add 2 cups of boiling water (460ml) and salt to taste. With the pan uncovered, maintain high heat until it boils. Cover the pan, reduce heat, and cook for 15 minutes or until the water dries. Turn off the heat and let the pan sit covered for 5 minutes. Serve immediately. MAKES 3 TO 4 SERVINGS.
MICROWAVE: In a microwave-safe bowl with high sides, place: 1 cup (200g) of Tio João 100% Noble Grains Rice, 1 teaspoon of salt, 2 tablespoons of oil, and 2 cups of water (460ml). Stir well. Place the semi-covered microwave-safe bowl in the microwave at maximum power for 15 minutes*. Turn off the microwave and wait 5 minutes. Serve. MAKES 3 TO 4 SERVINGS.