Brazilian Confetti Rice is a Sunday-and-Christmas staple across millions of Brazilian tables—bright, sweet-savory, and ready to steal the show at any holiday spread.
Ingredients for Brazilian Confetti Rice
- 4 cups hot water
- 2 Tbsp extra-virgin olive oil
- Salt to taste
- 2 cups long-grain white rice, rinsed
- ½ cup golden raisins
- 1 can (15 oz) mixed vegetables, drained
- 1 can (15 oz) sweet corn, drained
- ½ red bell pepper, finely diced
- ½ yellow bell pepper, finely diced
- 1 medium carrot, grated
- 2 garlic cloves, minced
How to make Brazilian Confetti Rice
- Warm the olive oil in a medium pot over medium heat. Add garlic and sauté 30 seconds until fragrant.
- Stir in grated carrot and diced bell peppers; cook 2 minutes.
- Toss in raisins, drained mixed vegetables, corn, and rice; mix to coat every grain.
- Pour in the hot water, season with salt, and bring to a boil.
- Lower to a simmer, cover partially, and cook 12–15 min until liquid is absorbed.
- Cover fully and steam 5 more minutes off heat.
- Fluff with a fork, transfer to a serving dish, and shower with chopped fresh parsley & scallions.
- Serve hot—your colorful side is ready!
Mix-in ideas
Fold in diced mozzarella, ham, grated Parmesan, olives, sour cream, or even requeijão. Make it your own!
Quick backstory
Despite the name, “Greek rice” is 100 % Brazilian. Short- or medium-grain rice is sautéed in oil with onion, garlic, carrots, peas, corn, and raisins—turning the pot into confetti. The dish shows up at every festa, from birthdays to Christmas, and pairs beautifully with roast turkey, ham, or seafood.
Enjoyed the recipe? Share the love and explore more Brazilian holiday favorites on our site!