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 stick
- 1 Lemon, peel only
- 4 cup Warm whole milk
- 1 cup Heavy cream
- ¾ cup Sugar
- 3 large Eggs yolks
- 1 tsp Ground cinnamon
- Bring water to boil in a saucepan. While heating, toss in lemon peel or zest, cinnamon sticks, and salt. When it begins to boil again, 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 bowls, sprinkle with ground cinnamon, serve and enjoy.