Cuscuz de Arroz

Cuscuz de Arroz is a comforting Brazilian steamed cake made from moistened, lightly salted rice that is pressed and cooked in a couscous steamer (cuscuzeira) or any simple steaming setup. Its roots trace to North and Northeast Brazil, where cooks adapted indigenous and African steaming traditions to local grains. Whether you keep it plain or enrich it with regional touches like grated coconut, a drizzle of warm milk or coconut milk, a spoon of melted butter, a hint of sugar, or ribbons of salty cheese, this dish transforms humble rice into a fragrant, fluffy centerpiece for breakfast or supper.

Ingredients

• rice (2 cups; long-grain or parboiled recommended)
• water (about 1 to 1 1/2 cups total, divided; plus extra for the steamer)
• salt (1 teaspoon, or to taste)
• Optional: grated coconut (1/2 cup)
• Optional: sugar (1 tablespoon, for a subtly sweet version)
• Optional: butter (1 tablespoon, for richness)
• Optional: shredded or crumbled cheese (1/2 cup; queijo coalho or a mild melting cheese)
• Optional for serving: warm milk or coconut milk

Preparation

1. Rinse the rice until the water runs mostly clear. Cover the rice with plenty of fresh water and soak until the grains have softened and become slightly chalky to the touch. Drain very well.
2. Pulse the soaked rice in a food processor or blender until it resembles coarse meal (like fine couscous). Aim for a sandy texture with tiny granules, not a powder.
3. Tip the ground rice into a bowl. Sprinkle in the salt and drizzle in just enough water to moisten. Toss with your fingertips until the mixture holds when gently squeezed but still crumbles apart. If adding optional flavors, fold in grated coconut, a little sugar, bits of cheese, or soft flecks of butter now.
4. Set up your steamer (a cuscuzeira or a pot fitted with a steamer basket). Add enough water to produce steady steam without touching the basket. Lightly mound the moistened rice mixture into the basket; do not pack tightly—airy packing keeps the texture fluffy.
5. Steam until the granules are set and tender, about 15 minutes, replenishing the steamer’s water as needed. If your basket is wide or the layer is thick, gently stir once midway to promote even cooking.
6. Turn off the heat and let the Cuscuz de Arroz rest for 5 minutes. Fluff with a fork. If desired, dot with a little more butter so it melts into the hot grains.

How to Serve and Enjoy

Serve warm, either unmolded as a cake or fluffed like couscous. For savory comfort, pair with crumbled cheese. For a breakfast bowl, moisten with warm milk or fragrant coconut milk and a light sprinkle of sugar. A spoon of melted butter adds gloss and richness. The gentle flavor of steamed rice lets every accompaniment shine.

Tips

• Moisture balance: The moistened rice mixture should clump when pressed but fall apart easily; add tiny splashes of water if dry, or sprinkle in a spoon of ground rice if overly wet.
• Seasoning: A pinch more salt brightens savory versions; a touch of sugar softens sweet ones.
• Enrichment: Fold in grated coconut, cubes of soft cheese, or finish with melted butter right before serving. For extra silkiness, drizzle warm milk or coconut milk at the table.

Make-Ahead and Storage

Cooked Cuscuz de Arroz keeps well. Refrigerate in an airtight container and reheat gently over steam, refreshing with a spoon or two of water to revive the fluff. Finish with a dab of butter or a splash of warm milk or coconut milk before serving.