Keyla Nogueira
Hello! Welcome to our “Brazilian Corner”!
The content in our corner is always diverse, with tips, interviews, recipes, and more!
May is here and it brings along: Mother’s Day! And with it comes the memory of comfort
foods made with love, often prepared by a maternal figure — be it our mothers,
grandmothers, or aunties. So often, these recipes weren’t written perfectly like the ones
in cookbooks, but rather in repeated gestures, stained aluminum pots, and unmeasured
pinches. And that’s how I learned: family recipes aren’t about precision — they’re about
presence.
One recipe that was very present in my childhood was Dona Beatriz or as the locals call
her Dona Bia aka my mother’s “Sweet Rice with Lime”. Full disclosure: I’m not a huge fan
of sweet rice in general, but this one is special. So, let’s go!
For those of us who grew up in Latin America, we were always exposed to some version
of milk rice, or like we call in Brasil “Sweet Rice” — the name changes, but the base is the
same: rice, milk, some type of sweetener (sugar, condensed milk, molasses, brown
sugar -are the most common ones), and lots of love!
Cinnamon powder or sticks are by far the most common ingredients added to this lovely
recipe, for example in Mexico, raisins can be included. Yet, in Cuba, cloves and vanilla.
And throughout my home country, coconut milk and/or flakes are also popular
additions. Especially when served in our Festa Juninas (June Festivities).
At home, however, there was a twist. My mother always made sweet rice with lime zest
— and no cinnamon sticks while cooking it. At first, I thought it was a bit strange. Lime
and rice together? But over time, I learned: lime cuts through the sweetness without
overpowering the milk, adds freshness, and enhances the flavor in a way that makes
you want more! It’s as if my mother had said, “Sweet, yes — but with personality.”
That truly represents my mother in the kitchen: a super creative cook who inspired me — and still does — to play with flavors in my dishes and never be afraid to innovate and
change recipes.
Sweet Rice with Lime (Dona Bia’s Way)
Yield: 6 servings
Time: About 50 minutes
Ingredients
● 1 cup white rice
● 4 cups milk
● 2 cups water
● 1 can sweetened condensed milk
● Zest of 1 lime (only the green, none of the white pith)
● 1 pinch of salt
Instructions (as she would teach it)
1. In a medium pot, combine the rice, water, lime zest, and pinch of salt. Cook over
medium heat until the water has almost evaporated (the rice will be al dente).
2. Add the milk and stir occasionally with a wooden spoon to prevent sticking to the
bottom. Lower the heat.
3. When the milk begins to thicken and the rice is tender (about 20–25 minutes),
add the sweetened condensed milk and stir well.
4. Turn off the heat and let it rest for 5 minutes. The sweet rice will continue to
thicken.
5. Serve warm or cold — but with lime zest on top!
Bon appétit!
Picture: My version of my mother’s sweet rice with lime, which I presented at one of my
recent events. Sweet rice served with a crunchy farofa underneath and an artisanal lime
syrup.
This article was featured in the May/June edition of Pittsburgh Latino Magazine. Click here to see view it and share it! Send your thoughts to hola @pitlatinomag.com.
