Makes 20 to 25.
Note: These are a mainstay of Brazil’s bar scene. They’re little balls of rice that are lightly fried for a golden crunch, which gives way to a soft, almost creamy interior. Either leftover or freshly made rice can be used. If the rice is too dry, add an extra egg to help it stick together. From “Brazilian Barbecue & Beyond,” by David Ponté, Jamie Barber and Lizzy Barber.
• 3/4 c. long-grain uncooked rice
• 1 egg, lightly beaten
• 4 green onions, trimmed and finely chopped
• 2/3 c. Parmesan cheese, plus extra for sprinkling
• 1 tsp. sea salt, or to taste
• 1 tsp. baking powder
• 1/4 c. flour, plus more if needed
• Small bunch Italian parsley, finely chopped
• Vegetable or peanut oil, for deep frying
• Lime wedges, to serve, optional
To cook the rice: Put it in a pan with 1 3/4 cup water and bring to a boil. Reduce the heat and simmer, partly covered, for about 10 minutes, until most of the water has been absorbed. Remove, cover, and let steam for another view minutes. It will be slightly overcooked and sticky, and you should be able to shape it easily. Set aside to cool completely.
To make the bolinhos: To the rice, add the egg, green onions, Parmesan, salt, baking powder, 1/4 cup flour and most of the chopped parsley (all but 1 tablespoon). Mix well and check the consistency: It should be stiff enough to shape into balls. If it’s too sticky, gradually add more flour until you get the right consistency. With well-floured hands, roll into walnut-size balls.
Heat oil in a deep fryer to 350 degrees (it should sizzle when a little rice mixture is added to it). Fry in batches for 2 to 3 minutes, until golden brown all over, then drain on paper towels. Keep warm while you fry the remaining batches. (No deep fryer? Use a sturdy pot and cover bottom with about ½ inch oil and fry the rice balls, turning them around to brown them.) To serve, transfer to warmed bowls and serve sprinkled with grated Parmesan and the remaining parsley, with lime wedges alongside.
Toasted Giant Corn √
Serves 6 to 8 as a snack.
Note: Serve with drinks as an alternative to nuts and olives. From “Brazilian Barbecue & Beyond,” by David Ponté, Jamie Barber and Lizzy Barber.
• 11 oz. dried giant white corn (hominy) or use canned hominy
• 2 tbsp. vegetable oil
• 2 tsp. sea salt
• 1 tsp. smoked paprika
For dried corn: Soak corn in a bowl of cold water for at least 12 hours or overnight.
For canned hominy: Rinse hominy.
For either: Drain and spread out to dry on a tray lined with a clean dish towel for at least 1 hour.
Heat the oil in a heavy skillet over medium heat. When the oil is hot but not smoking, add the corn kernels and toss until evenly coated with oil. Cover with a lid and cook for 10 minutes, shaking the pan occasionally, until the kernels are evenly golden and some of them have popped.
If the kernels are still a bit chewy, toast them in an oven preheated to 300 degrees for 10 to 20 minutes, stirring a few times. (Tester’s note: This step will keep the kernels more snacklike and easier to handle.) Remove and toss with salt and paprika. Let cool and store in an airtight container, if not serving immediately.