Portuguese Rabbit Rice
Ingredients
- 1.2 kgRabbit meat (cut into pieces)
- 300 gWhite rice (rinsed)
- 100 gSmoked lardons
- 2 pcOnion (chopped)
- 3 pcGarlic (pressed)
- 3 tbspExtra virgin olive oil
- 250 mlRed wine
- 900 mlMineral water
- 2 pcBay leaf
- 2 pcThyme (sprigs)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 300 gCarolino Rice (rinsed)
- 1 pcMalagueta pepper (finely chopped)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 2 days in the fridge. Add a splash of water when reheating to restore the creaminess.
