Cook and Scale
Arroz Doce (Portuguese Rice Pudding)
6 servings · 50 min total
A silky, egg-enriched Portuguese rice pudding scented with lemon and cinnamon — the traditional finale to a Christmas dinner or any Sunday lunch.
Ingredients
- 200 g white rice
- 1 l milk
- 5 dl water
- 1 tsp lemon zest, in strips
- 1 cinnamon stick
- 150 g white sugar
- 4 egg yolk
- 1 pinch salt
- 2 tsp ground cinnamon, for dusting
Contains: Milk, Egg
Allergen info is best-effort — please verify yourself.
Method
- 1.
Simmer the rice — Bring the water to a boil with a pinch of salt, add the rice and simmer for 8-10 minutes until most of the water is absorbed.
- 2.
Cook rice in spiced milk — Add the milk, lemon zest and cinnamon stick, and simmer gently over low heat for 20 minutes, stirring often, until the rice is very tender and the mixture is creamy.
- 3.
Remove aromatics and sweeten — Remove the lemon zest and cinnamon stick, then stir in the sugar until fully dissolved.
- 4.
Temper and stir in yolks — Temper the egg yolks by whisking in a ladleful of the hot rice mixture, then stir the tempered yolks back into the pan. Cook over low heat for 2-3 minutes, stirring constantly, until glossy and thickened; do not let it boil.
- 5.
Chill and decorate the pudding — Pour into a serving dish or individual bowls, smooth the top, and dust generously with ground cinnamon in a decorative pattern. Chill or serve warm.