Angu de Arroz


  • 2 cups rice, short grain
  • 1 teaspoon salt
  • 1 cup coconut milk
  • butter


  • Thoroughly rinse the rice until the water runs clear. Put the rice into a saucepan with 4 cups water and leave it to soak overnight. Stir in the salt, cover, bring to a boil and cook over low heat for 20 minutes, or until the liquid has been absorbed and the rice is mushy. Stir in the coconut milk and cook , mashing the rice with a wooden spoon, for 2 minutes.
  • Turn the rice into a buttered 1 1/2 quart mold and allow to cool. Unmold the rice by ocvering with a platter and turning over quickly. If it doesn't unmold readily, hit the bottom of the mold with the flat of your hand. Serve at room temperature.


  • Description:
  • "This molded rice is served, typically, with Vatapa or other Brazilian
  • fish or meat dishes."
  • SOURCE: Elizabeth Ortiz