Gourmet's Adventures with Ruth: Season One: Yara Roberts' Brazil

Serves8 (about 4 cups)
  • Active time:20 min
  • Start to finish:20 min
Adapted from The Brazilian Table, by Yara Castro Roberts and Richard Roberts
November 2009
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  • 2 1/2 cups coconut milk
  • 2 cups whole milk
  • 1 teaspoon fine salt (2 tsp coarse kosher salt)
  • 1 teaspoon black pepper
  • 1/4 cup olive oil, plus 2 tablespoons
  • 1 1/2 cups rice flour
  • 1 cup heavy cream
  • Bring coconut milk and whole milk to a boil in a 4- to 5-quart heavy pot with salt, pepper and 1/4 cup olive oil (be careful not to boil over). Slowly pour rice flour into pot, whisking constantly, until all flour has been added and mixture has cooked for a total of 8 minutes.
  • Whisk in cream and remove from heat.
  • Pour 1 tablespoon oil into a wide serving dish to coat bottom, then pour in acaça and drizzle with remaining tablespoon oil. Serve warm or at room temperature.
  • Serve with shrimp bobo.
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