EasyMade with care. Brazilian · Cuscuz steamer
Northeastern Brazilian cuscuz
A breakfast that feels like home. The corn flakes rest before steaming, keeping the cuscuz moist and light.
What we'll need
- 1 cup flaked cornmeal for cuscuz
- ½ cup water for hydrating
- ¼ teaspoon salt
- 1 tablespoon butter
1 cup = 240 ml. Measurements follow the original recipe.
Serves 2 people.
Contains: Milk.
Here's how it's done.
Measure the corn flakes.
Measure the corn flakes, water and salt. Place the flakes in a bowl and mix in the salt. Set out the steamer and butter.
Moisten without soaking.
Sprinkle water over the flakes, stirring with a fork. Rest for 10 minutes: they should absorb the water and feel moist, without a puddle underneath.
Assemble the steamer.
Add water to the base, below the perforated section. Loosely fill the basket with hydrated flakes. Level gently without packing, and place over the base.
Steam.
Cover and heat. Once steam is steady, reduce to medium and cook for about 10 minutes. The cuscuz should hold together and feel soft.
Unmold carefully.
Turn off the heat. Open the lid with steam directed away from your face. Loosen the edges with a spoon and transfer to a plate. Spread butter while hot.
About this recipe and its sources
We checked the ratio of one part water to two parts corn flakes, and about 10 minutes of steaming. Hydration time is included in the total.
Recipe adapted by Ponto. Sources checked on 17/09/2026 :
Times are approximate. AI generated images illustrate the steps; check quantities in the ingredient list.