Portuguese Rabbit Rice

A moist, creamy rice infused with rabbit cooking juices. The meat is tender, falling off the bone, surrounded by grains that have absorbed the full character of the red wine and bay leaf.

• Prep time: 20 min
• Cook time: 55 min
• Difficulty: Medium
• Calories: 1171
• Protein: 79 g
• Carbs: 130 g
• Fat: 28 g

Ingredients

• 1.2 kg Rabbit meat ( cut into pieces )
• 300 g White rice ( rinsed )
• 100 g Smoked lardons
• 2 piece Onion ( chopped )
• 3 piece Garlic ( pressed )
• 3 tbsp Extra virgin olive oil
• 250 ml Red wine
• 900 ml Mineral water
• 2 piece Bay leaf
• 2 piece Thyme ( sprigs )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 300 g Carolino Rice ( rinsed )
• 1 piece Malagueta pepper ( finely chopped )

Instructions

1. Sear the meat

   In a Dutch oven, heat the olive oil. Brown the rabbit pieces and bacon over high heat until a brown, crispy crust forms on all sides.

2. Sauté the aromatics

   Add the onions, garlic, and malagueta pepper. Lower the heat and sauté until translucent, scraping the bottom with a wooden spoon to release the meat juices.

3. Simmer the broth

   Deglaze with red wine and reduce by half. Pour in the water, add the bay leaf and thyme. Cover and simmer for 30 minutes until the rabbit meat begins to fall apart.

4. Cook the rice

   Pour the Carolino rice into the pot. The liquid should cover the rice by two centimeters. Cook for about 10 to 12 minutes. The rice should be tender but still very moist to achieve the typical 'malandrinho' texture.

Chef's tips

• The rice must remain 'malandrinho', meaning it should be slightly soupy; do not serve it dry.
• If you have the rabbit liver, mince it finely and add it at the end of cooking to thicken the sauce.

Storage

Keeps for 2 days in the fridge. Add a splash of water when reheating to restore the creaminess.