Portuguese
Arroz doce
Portuguese rice pudding with cinnamon
Rice cooked slowly in milk with lemon peel and cinnamon, enriched with egg yolks and dusted with a cinnamon pattern. Served cold or at room temperature.
- Serves 8
- Prep 10 min
- Cook 50 min
- Total 1 h
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Ingredients
9 items · serves 8- 250 g short-grain rice (carolino or pudding rice)
- 1 litre whole milk
- 200 g caster sugar
- 4 egg yolks
- 1 lemon, peel only, in wide strips
- 1 cinnamon stick
- Ground cinnamon, to dust
- 20 g butter
- Pinch of salt
Contains: egg, milk. Check product labels: brands differ.
Steps
5 steps- 1Put the rice in a pan with 500 ml of water, the lemon peel, cinnamon stick, butter and salt. Simmer for about 10 minutes, until the water is almost absorbed.
- 2Heat the milk in another pan. Add it to the rice a ladle at a time over a low heat, stirring often, for 30 to 35 minutes, until the rice is very soft and creamy.
- 3Stir in the sugar and cook for 5 minutes more. Take off the heat and remove the lemon peel and cinnamon stick.
- 4Beat the egg yolks with a ladle of the hot rice, then stir them back into the pan over a very low heat for 1 to 2 minutes; do not let it boil.
- 5Pour onto a large flat dish or into small bowls, leave to cool, then dust with ground cinnamon in a lattice or pattern.