 It is also called "corá" () in Minas Gerais, "papa-de-milho" "corn porridge" in Rio de Janeiro, and "canjica" in the northern half of Brazil (Northeast and North regions).Curau recipes typically call for about 1/2 to 2 liters of milk and 1 to 3 cups of sugar for 10 ears of unripe maize or sweet corn.Other ingredients may be added, such as a pinch of salt, a tablespoon of butter, etc..