🇧🇷 Culinária em Casa
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A complete and economical recipe for quickly cooked rice in a pressure cooker, accompanied by seasoned meat, resulting in a fluffy and flavorful dish.
Recipe Video
Ingredients
- 1kg de Pork Spareribs (or pork neck bones)
- 1teaspoon de Garlic powder
- 1teaspoon de Turmeric
- 1teaspoon de Paprika
- 1teaspoon de Lemon Pepper
- 1tablespoon de Dry Vinaigrette Seasoning
- 1dessert spoon de Salt
- 1unit de Lime juice
- drizzle de Oil
- 600ml de Water (for cooking the meat)
- 3cups de Rice (uncooked)
- 6cups de Water (for cooking the rice)
- Fresh herbs (Cilantro/Parsley mix) opcional
Instructions
Season the pork ribs by mixing them with garlic powder, turmeric, paprika, lemon pepper, dry vinaigrette seasoning, salt, and the juice of one squeezed lime.
Dica: Make sure to mix the seasonings thoroughly into the meat for even flavor.
Let the seasoned meat marinate for 15 minutes.
In a pressure cooker, add a drizzle of oil and sear the seasoned meat, frying for about 5 to 8 minutes.
Dica: Sear the meat well to lock in the juices.
Add approximately 600 ml of water over the seared meat and cook under pressure for 20 minutes.
Dica: If using a stovetop pressure cooker, this water may evaporate completely.
After the meat is cooked, check the remaining liquid level. For every cup of uncooked rice (in this case, 3 cups), add 2 cups of water (totaling 6 cups), ensuring the water level is about one and a half to two finger-widths above the uncooked rice level.
Dica: If the meat liquid was absorbed, adjust the volume to ensure 2 measures of water for every 1 measure of rice. If using an electric pressure cooker, the rice cooking time will be adjusted according to the cook panel settings.
Taste the broth and adjust the salt if necessary, accounting only for the salt previously added to the meat.
Cover the pressure cooker and, once pressure is achieved, count 1 minute and a half of cooking time. Turn off the heat.
Dica: Count the time strictly after full pressure is reached.
After turning off the heat, wait 10 minutes before opening the pot so that all pressure is naturally released.
Dica: Wait for all pressure to vent before removing the lid to ensure the rice doesn't become mushy.
Gently fluff the rice with a fork and finish by sprinkling chopped fresh herbs before serving.
Dica: The rice should be fluffy and dry.
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Nutrition Facts
TACO Table - per serving
- Energy1190 kcal60%
- Carbohydrates141 g47%
- Protein110 g147%
- Total Fat17 g32%
- Dietary Fiber9 g35%
*Daily reference values based on a 2,000 kcal diet (ANVISA). Data calculated from the TACO Table (UNICAMP).
Cuisine Type
brasileiraRequired Equipment
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