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Arroz Doce

By Groceree

Also known as Portuguese Rice Pudding

Rice cooked first in water with lemon peel, then slowly in milk, finished with egg yolks and served cold with cinnamon dusted over it in a lattice.

Last updated

A dish of creamy rice pudding with a cinnamon lattice pattern on top
Servings
6 servings
Prep
10 min
Cook
50 min
Total
3 h

Ingredients

  • short-grain rice200 g
  • water400 ml
  • milk1 l
  • caster sugar180 g
  • lemons1
  • cinnamon sticks1
  • egg yolks3
  • salt1 pinch
  • ground cinnamon2 tsp

Instructions

  1. 01

    Simmer the short-grain or carolino in the with the peel cut in wide strips, the and until the is almost absorbed, about 10 minutes.

  2. 02

    Warm the in a separate pan. Add the warm a ladle at a time, stirring often, and cook gently for 30 to 35 minutes until creamy and the is very soft.

  3. 03

    Stir in the and cook for 5 minutes more.

  4. 04

    Take it off the heat and fish out the peel and .

  5. 05

    Beat the with a ladle of the hot , then stir back in quickly. Return to the lowest heat for 1 minute, stirring, without boiling.

  6. 06

    Pour into a shallow dish and leave to cool.

  7. 07

    Dust a lattice of over the top — Portuguese cooks do this through a paper stencil or with their fingers.

Notes

  • Cook the rice in water before the milk. It softens the grains and stops the milk catching on the base.
  • Temper the egg yolks with hot rice before adding them. Tipped straight in, they scramble.
  • Served cold and set, with the cinnamon lattice. It is a festival and Christmas dessert across Portugal.

Nutrition per serving

Calories
370 kcal
Protein
9 g
Carbs
65 g
Fat
8 g

Estimated from the ingredients.

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