Every cuisine has its own version of rice pudding. Portuguese Arroz Doce, though, is one the few with a fan base spanning the globe. The short grain rice used is unique to Portugal, Spain, and Japan. It creates an especially creamy and sweet desert, rich with milk and egg yolks, and warmed with cinnamon.
Arroz Doce – Portuguese Rice Pudding
- large saucepan
- 2 cup Water
- 1 cup Short grain rice
- ¼ tsp Salt
- 2 Cinnamon sticks
- 1 Lemon, peel only (or ½ tsp lemon zest)
- 4 cup Warm whole milk
- 1 cup Heavy cream
- 3 large Eggs yolks
- ¾ cup Sugar
- 1 tsp Ground cinnamon
- Bring water to boil in a saucepan. While heating, toss in lemon peel or zest, 2 cups water, cinnamon sticks, and salt. Once it begins to boil, add rice, reduce heat and simmer until almost all the water is gone, around 15 minutes.
- Add in the warm milk, cream and sugar. Increase heat to medium-high and bring rice to a simmer. Lower heat a little and simmer until rice mixture thickens, about 30 minutes. Turn off heat.
- In a separate bowl, beat egg yolks. Temper the eggs by vigorously beating in 3 tbsp rice, 1 at a time. Mix the egg mixture into the rice, turn heat to medium, and simmer 10 minutes more. It should be a creamy consistency.
- Discard cinnamon sticks and lemon peel. Transfer to a large serving bowl or individual bowl, sprinkle with ground cinnamon, serve and enjoy.