This salty Brazilian porridge made with rice flour or farinha is served, hot or cold, as a side dish for meat, fish, and poultry, such as Moqueca.
- Servings: 10
Source: Martha Stewart Living, February/March 1992
- 6 cups cooking liquid reserved from Moqueca
- 1 1/2 cups farinha
Bring liquid to a boil in a saucepan. Sprinkle in 1 cup of farinha, stirring constantly over medium heat until it has the consistency of cooked cereal. Add more farinha as needed to reach desired thickness.