📝 About This Recipe
Arroz Doce is the quintessential comfort dessert of Brazil, a velvety rice pudding that evokes memories of family gatherings and festive 'Festas Juninas'. Unlike its counterparts, the Brazilian version is defined by the luxurious addition of sweetened condensed milk, creating a rich, custard-like consistency infused with aromatic cinnamon and cloves. This recipe delivers a perfectly balanced sweetness and a silky texture that melts in your mouth, whether served warm on a chilly evening or chilled for a refreshing treat.
🥗 Ingredients
The Rice Base
- 1.5 cups Short-grain white rice (Arborio or standard short-grain works best for creaminess)
- 4 cups Water (Filtered water is preferred)
- 1/2 teaspoon Salt (To balance the sweetness)
- 1 piece Cinnamon stick (Whole)
- 4-5 pieces Whole cloves (Provides a subtle floral warmth)
- 1 strip Orange peel (Avoid the white pith; adds a bright citrus note)
The Creamy Liaison
- 3 cups Whole milk (Warm, to prevent temperature shock)
- 14 ounces Sweetened condensed milk (One standard can)
- 1 cup Table cream (Creme de Leite) (Or heavy cream for extra richness)
- 1 teaspoon Vanilla extract (High quality pure extract)
- 1 tablespoon Unsalted butter (Adds a professional glossy finish)
For Garnish
- 1 tablespoon Ground cinnamon (For dusting the top)
- 4-6 leaves Fresh mint leaves (Optional for presentation)
👨🍳 Instructions
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1
Rinse the rice under cold running water until the water runs clear to remove excess surface starch, which prevents the pudding from becoming gummy.
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2
In a large, heavy-bottomed saucepan, combine the rinsed rice, 4 cups of water, salt, cinnamon stick, cloves, and orange peel.
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3
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot partially, and simmer for about 15-20 minutes.
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4
Cook until the rice is very tender and most of the water has been absorbed, but the rice is still moist.
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5
Carefully remove and discard the cinnamon stick, cloves, and orange peel strip using a spoon or tongs.
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6
Pour in the 3 cups of warm whole milk and stir gently with a wooden spoon to combine.
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7
Stir in the entire can of sweetened condensed milk, ensuring it is fully incorporated into the rice and milk mixture.
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8
Cook over medium-low heat for another 10-15 minutes, stirring frequently to prevent the bottom from scorching. The mixture should thicken to a creamy consistency.
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9
Once the pudding has thickened slightly (it will continue to set as it cools), stir in the table cream (creme de leite) and the butter.
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10
Remove the pot from the heat and stir in the vanilla extract, ensuring the aroma is evenly distributed.
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11
Let the Arroz Doce rest in the pot for 5 minutes before serving to allow the flavors to meld.
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12
Transfer the pudding to a large serving bowl or individual ramekins.
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13
Generously dust the surface with ground cinnamon, creating a traditional lattice pattern if desired.
💡 Chef's Tips
For the creamiest result, use Arborio rice; its high starch content creates a natural silkiness. Never leave the pot unattended once the milk is added, as it can boil over or burn on the bottom very quickly. If the pudding becomes too thick after chilling, stir in a splash of warm milk to loosen the texture before serving. For a dairy-free twist, replace whole milk with coconut milk and use a coconut-based condensed milk. Always add the vanilla extract at the very end to preserve its delicate flavor profile.
🍽️ Serving Suggestions
Serve warm in small ceramic bowls for a cozy, traditional feel. Pair with a strong Brazilian 'cafezinho' (black coffee) to cut through the sweetness. Top with a handful of toasted coconut flakes for added crunch and tropical flavor. Serve alongside fresh sliced mango or guava paste for a fruity contrast. Chill overnight and serve cold with a dollop of whipped cream for a refreshing summer dessert.