This festive Brazilian rice dish is usually trotted out at Christmas. Rice is cooked in champagne before being bejewelled with dried fruits and sun-dried tomatoes.
- 375g white rice
- 150g sultanas
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 3 tbsp. extra-virgin olive oil
- 500ml boiling water
- 250ml champagne
- 125g apricots, soaked and chopped
- 1 grated carrot
- 1 tbsp. butter
- 6 tbsp. sun-dried tomatoes, chopped
Soak sultanas for 10 minutes in hot water, then drain.
In a large pan, heat the oil, then add the onion and garlic. Fry gently until translucent and soft. Add the sultanas, rice and salt. Stir and cook for 3 minutes.
Add the water and champagne, bring to the boil, reduce to a simmer and then cook until the rice is tender.
Melt the butter in a large pan and add the apricots and sun-dried tomatoes. Cook for a few minutes, then add to the rice and stir to combine. Pile onto a serving platter and then garnish with carrot.