Portuguese Arroz Doce
A creamy Portuguese rice pudding infused with lemon and cinnamon and finished with egg yolks for a silky texture.
Equipment
- Heavy saucepan
- Wooden spoon
- Mixing bowl
- Fine grater
- Shallow serving bowls
Ingredients
Rice Pudding
- 1 cup short-grain rice rinsed
- 2 cups water
- 4 cups whole milk warm
- 1 cup granulated sugar
- 1 strip lemon peel wide strip, no white pith
- 1 stick cinnamon
- 4 large egg yolks
- 1 tsp vanilla extract
- 1 tsp ground cinnamon for dusting
Instructions
Cook the Rice:
- Combine the rice, water, lemon peel, and cinnamon stick in a heavy saucepan. Bring to a simmer and cook until the water is almost absorbed, about 15 minutes.
- Warm the milk separately, then gradually stir it into the rice.
Make the Custard:
- Add the sugar and cook over low heat for 20 minutes, stirring often, until creamy and tender.
- Whisk the egg yolks and vanilla in a bowl. Slowly whisk in a cup of hot pudding, then return the mixture to the saucepan.
- Cook for 2 to 3 minutes without boiling, until lightly thickened.
Chill and Serve:
- Remove the lemon peel and cinnamon stick. Spoon the pudding into shallow bowls.
- Cool slightly or chill completely, then dust with cinnamon before serving.
Notes
- The pudding thickens as it cools, so remove it from the heat while it is still spoonable.
- Use a vegetable peeler for a clean lemon strip without bitter white pith.
Nutrition
Calories: 360kcalCarbohydrates: 63gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 155mgSodium: 95mgFiber: 1gSugar: 43g