This post originally appeared on the Taste and Savor blog on July 13, 2011
I have vivid memories of the moist and oniony meatballs she would fry up for us, as well as the ubiquitous Brazilian birthday party chocolate bon bon, called brigadeiros. Ignes often treated us to a delicious chocolate cake that was so good on it’s own, no icing or further embellishment was required. As much as I loved the chocolaty treats, it is her method for making rice that has really stuck with me all this time. I have been trying religiously for the past ten years to conjure up the garlicky aroma and depth of flavor that I remember so fondly from my time in Brazil. The recipe below is as close as I have been able to come to reproducing Ignes’ staple. I hope that this dish would have made her proud, and that it will provide as much comfort to those who try it, as it did to me when I was a youngster in a foreign land.