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Creamy Portuguese arroz doce rice pudding with cinnamon and lemon zest.

Portuguese Arroz Doce

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A creamy Portuguese rice pudding infused with lemon and cinnamon and finished with egg yolks for a silky texture.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dessert
Cuisine: Portuguese
Calories: 360
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Heavy saucepan
  • Wooden spoon
  • Mixing bowl
  • Fine grater
  • Shallow serving bowls

Method
 

Cook the Rice:
  1. 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.
  2. Warm the milk separately, then gradually stir it into the rice.
Make the Custard:
  1. Add the sugar and cook over low heat for 20 minutes, stirring often, until creamy and tender.
  2. Whisk the egg yolks and vanilla in a bowl. Slowly whisk in a cup of hot pudding, then return the mixture to the saucepan.
  3. Cook for 2 to 3 minutes without boiling, until lightly thickened.
Chill and Serve:
  1. Remove the lemon peel and cinnamon stick. Spoon the pudding into shallow bowls.
  2. Cool slightly or chill completely, then dust with cinnamon before serving.

Nutrition

Calories: 360kcalCarbohydrates: 63gProtein: 8gFat: 9gSaturated Fat: 5gCholesterol: 155mgSodium: 95mgFiber: 1gSugar: 43g

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.