Name: Bolinho de Arroz With Molho Verde
Yield: 4–6 servings
Ingredients: 2 scallions, coarsely chopped; 2 garlic cloves, crushed; 1½ cups (lightly packed) parsley leaves with tender stems; 1 cup cold whole milk; 1 Tbsp. plus 1½ tsp. fresh lime juice; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 1 tsp. sugar; 1½ tsp. vegetable oil; 1 cup jasmine rice; 1 large egg; ¼ cup all-purpose flour; 3 Tbsp. chilled whole milk; 2 Tbsp. finely chopped onion; 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; 1½ tsp. finely chopped garlic; 1½ tsp. finely chopped peeled ginger; 1½ tsp. finely chopped rosemary; 4 oz. sharp cheddar, cut into ½" pieces; Vegetable oil (for frying; 6–8 cups); A deep-fry thermometer

Bolinho de Arroz With Molho Verde recipe

Photograph by Jenny Huang, food styling by Rebecca Jurkevich, prop styling by Linden Elstran

Chef Erminia Apolinario grew up eating bolinho de arroz, bite-size rice balls stuffed with cheese (along with anything else you want, like chicken or bacon) and deep-fried. Here the popular Brazilian treat is served with molho verde, a punchy herb-forward sauce, for a perfect snack that, according to Apolinario, can be improved only by serving alongside a cold beer.

What you’ll need

Blender
$40 At Amazon
Dutch Oven
$133 $80 At Amazon
Deep-Fry Thermometer
$29 $16 At Amazon
Spider
$10 At Amazon

Recipe notes