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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


  1. 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.

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