📝 About This Recipe
Transport your kitchen to the heart of the Brazilian Cerrado with this iconic Arroz com Pequi, a jewel of Mineira cuisine. This dish celebrates the pungent, buttery, and unmistakably floral aroma of the Pequi fruit, which infuses every grain of rice with a vibrant golden hue and deep earthy flavor. It is a rustic yet sophisticated comfort food that represents the rich cultural heritage and bold palate of Brazil's inland states.
🥗 Ingredients
The Star Fruit
- 10-12 pieces Pequi Fruit (fresh or preserved in brine, rinsed well)
The Rice Base
- 2 cups Long-grain White Rice (unwashed for a traditional texture)
- 4 cups Boiling Water (keep hot for even cooking)
- 2 tablespoons Lard or Vegetable Oil (lard is more authentic for Mineira cooking)
Aromatics and Seasoning
- 1 medium Yellow Onion (finely diced)
- 4 cloves Garlic (minced or mashed into a paste with salt)
- 1/2 teaspoon Turmeric (optional, to enhance the golden color)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1-2 pieces Pimenta-bode or Habanero (kept whole for aroma or pierced for heat)
The Finishing Touches
- 1/4 cup Fresh Scallions (thinly sliced)
- 1/4 cup Fresh Cilantro or Parsley (roughly chopped)
👨🍳 Instructions
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1
If using fresh pequi, wash them thoroughly. If using pequi in brine, rinse them under cold water to remove excess salt and acidity.
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2
In a heavy-bottomed pot (preferably a traditional Brazilian iron pot or clay pot), heat the lard or oil over medium heat until shimmering.
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3
Add the whole pequi fruits to the hot fat. Sauté them for 3-5 minutes, stirring gently, until they begin to release their yellow oil and the kitchen becomes fragrant.
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4
Add the diced onion to the pot with the pequi. Sauté for 3 minutes until translucent and slightly softened.
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5
Stir in the garlic paste and turmeric (if using). Cook for another 60 seconds until the garlic is fragrant but not browned.
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6
Add the dry rice to the pot. Stir vigorously for 2-3 minutes to 'toast' the grains, ensuring every grain is coated in the golden pequi oil and aromatics.
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7
Pour in the 4 cups of boiling water. The water should immediately bubble up. Add the salt and the whole pimenta-bode.
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8
Give everything one final, gentle stir to distribute the pequi and seasonings evenly.
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9
Reduce the heat to low and cover the pot partially with a lid. Let it simmer undisturbed for about 15-18 minutes.
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10
Check the rice after 15 minutes. Once the water has been fully absorbed and the rice is tender, turn off the heat.
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11
Cover the pot completely with the lid and let the rice rest for 5-10 minutes. This allows the steam to finish cooking the grains perfectly.
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12
Fluff the rice gently with a fork, being careful not to break the pequi fruits. Garnish generously with scallions and cilantro before serving.
💡 Chef's Tips
NEVER bite into the pequi fruit; it contains thousands of tiny, sharp needles inside the pulp that can injure your mouth. Use your teeth to gently scrape the soft yellow flesh off the surface. If you cannot find fresh pequi, the jarred version in brine is a fantastic substitute—just be sure to rinse it well. For the best texture, use a wide pot so the rice cooks evenly and doesn't become mushy. Always use boiling water to start the cooking process; adding cold water to toasted rice can result in a gummy texture. If you want more heat, pierce the pimenta-bode with a knife before adding it to the water.
🍽️ Serving Suggestions
Serve alongside 'Frango com Quiabo' (Chicken with Okra) for the ultimate Minas Gerais feast. Pairs beautifully with a side of crispy 'Couve à Mineira' (thinly sliced sautéed collard greens). A cold glass of Cachaça or a refreshing lime Caipirinha cuts through the richness of the pequi perfectly. Add a side of 'Feijão Tropeiro' to complete the traditional regional plate. Serve with a simple tomato and onion salad (Vinagrete) to provide a bright, acidic contrast to the earthy rice.