Thursday, January 7, 2016

Rice and Beans - The Brazilian Staples

This post is dedicated to my (jokingly) adopted dad, Tony. Like every Brazilian family, we eat rice and beans every single day. It's easy to make, cheap, and you can flavor it many different ways. When we lived in the states, I made rice in a pot and it was time consuming and tedious as I was trying to make dinner after a 12 hour workday (commute and day care drop off/pick ups included) while also cleaning and watching two hoodlums. When we arrived in Brazil, I realized everyone was using rice cookers and I almost strangled my husband.


Your standard rice cooker 
Measure how much rice you need. This is really dependent on how many people will be eating and if you will be having any for leftovers. Two cups is PLENTY for Farley, the little expats, myself, and a small amount of leftovers.

Rinse the rice until the water runs clear. You need to remove the starch, or the rice will clump together.
I like to season my rice with salt and minced garlic. I just add a small amount to the rice and water and taste until it's salty, but not overpowering. Then I add maybe two or three tablespoons of oil to the water.

Insert rice pot into rice cooker.
Wow... amazing... 

Close the lid - thank god I told you that. Last step is to press down that white button on the front. The light will turn from green to red and when it's green again, POOF, the rice is done.


Beans are very easy. Add a bag of dry beans to a pressure cooker, checking for pebbles, corn, etc. Rinse and fill with about three time as much water as there are beans. Heat on med-high to high heat depending on your stovetop for about an hour.

When they've cooled (good god wait until they've cooled. I was impatient once and jimmied the pressure cooker open - beans fucking everywhere.), I like to portion the beans out and freeze to be pulled out in the morning.

To serve, I boil the beans with a teaspoon of oil, a packet of Sazon flavoring, and salt to taste. I like to smash the beans up in the bottom of the pot to make the liquid thicker, but that's preference.
Do you like the smell of farts? Baby, I'm going to destroy your house.

Bonus: Linguica aka Sausage

It took me an embarrassingly long amount of time to learn how to properly cook sausage. Did y'all know that you should poke holes in the casing and boil it before frying it? Now you do. We cook sausage a lot because it's cheap, quick, and the kids like it. Boil, fry, eat.

Extra extra bonus: there is construction going on next door (there is always construction going on in Brazil) and the workers are neighing like horses and crying like babies in between laughing. I thought you might like to know.


  1. Oh my goodness, I have packing to do and realize I have missed reading a lot of your posts ..... I'd like to comment all of them, but you know, it'll have to wait! However I'd like to mention that I still prepare the rice in the regular way in a pan, which in my head works perfectly because it usually cooks in about 20min just like the beans. But to each its own method, just as each family has it's own favorite flavorings.

    1. My rice cooker broke (like many Brazilian things it just stopped working one day - cue sad face). We tried cooking rice on the stove twice, but my stove only operates at one temperature: the flames from the deepest pits of hell. Seriously. Even the smallest burner is incredibly hot. So the rice burns and tastes terribly. :( I hope you write a post all about your new place! I'm excited to see how you like it and how it differs from your old place. I'm jealous that you have a yard, haha!

    2. Yeah we've learned from experience that there are some Brazilian brands that are pure garbage. We stay away from Mondial and Philco.

  2. First of all..."Did y'all know that you should poke holes in the casing and boil it before frying it?" WHAT?!?!?! I need to try this because it is annoying and messy.

    Also, my husband is convinced that I have some weird gift for making rice because I measure absolutely nothing, just eyeball a couple tablespoons of oil...I guess? Less? More? It depends. Warm that for a few seconds then put some alho (the pasty kind, mixed with salt that comes in the tiny buckets), just a little, again, not a clue how much, brown that a little then pour some (?) rice into the pot, not rinsed, I always use parboiled. Then I just stir that up so the grains all have a little oil on them, then pour water on top to cover + an inch or so. Let that come to a boil and when the water no longer covers the top of the rice, add water back in to roughly the level it was at before, which is really not much at all, and when all the water disappears (push through the bottom with a spoon to make sure none is sitting down there), and done! Foolproof, every time. He does the same thing, it always sticks together, or is under/overcooked, I really don't know what it is, but it always worked, even when all the other wives kept telling me I need to get a rice cooker, haha, I just never got around to it.

    I have a stand mixer from Mondial, and it seems to be doing just fine, but I have definitely experienced this phenomenon of just *poof* doesn't work anymore. Same issue with my stove too, yet the oven is the opposite. I made brownies the other day, recipe called for 18-20 minutes at 200 C, ended up being 40 minutes at 240 C.

    1. Oh my gosh, I should actually update this post! I've discovered that it tastes SO MUCH BETTER if you cook the linguica in the oven at 200C for 15-20 minutes before frying it. It's much closer to a BBQ taste than boiling it first. Boiling it is the Italian way, but my husband is much happier with the oven method. As for that rice cooker in the post^^^ well, let's just say I'm on rice cooker #3. And my blender is on its last legs. 😩 Also, I'm very impressed with your rice cooking skills. Farley is VERY picky about his rice, so I've had to get it down to a science to avoid his bitching. "It's too salty! It's too wet! It's too dry!" How about you eat one of the other 10,000 dishes I can prepare expertly? 🤬