📝 About This Recipe
Arroz Doce is the soul of Portuguese dessert culture, a velvety masterpiece that balances the humble texture of short-grain rice with the bright zest of lemon and the warmth of cinnamon. Unlike other rice puddings, this version uses a traditional technique of tempering egg yolks to achieve a custard-like richness that is unparalleled in silkiness. It is a comforting, nostalgic treat often served at family gatherings, weddings, and festivals throughout Portugal.
🥗 Ingredients
The Rice Base
- 1 cup Short-grain rice (Carolino or Arborio) (do not rinse to keep the starch)
- 2 cups Water
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 tablespoon Unsalted butter (high quality)
- 2 large strips Lemon peel (yellow part only, no white pith)
- 1 large Cinnamon stick (Ceylon cinnamon preferred)
The Creamy Custard
- 4 cups Whole milk (at room temperature or slightly warmed)
- 1 cup Granulated sugar (adjust slightly for preference)
- 4 large Egg yolks (at room temperature)
- 1 teaspoon Vanilla extract (pure extract)
For Garnish
- 2 tablespoons Ground cinnamon (for creating the traditional lattice pattern)
👨🍳 Instructions
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1
In a heavy-bottomed medium saucepan, combine the rice, water, salt, butter, lemon peel, and the cinnamon stick.
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2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 10-12 minutes or until the water is almost entirely absorbed but the rice is still firm.
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3
In a separate small pot or microwave-safe jug, gently warm the milk until it is steaming but not boiling.
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4
Begin adding the warm milk to the rice, one cup at a time. Stir frequently with a wooden spoon over medium-low heat.
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5
Allow the rice to absorb most of the milk before adding the next cup. This 'risotto-style' method releases the starches, ensuring maximum creaminess. This process should take about 20-25 minutes.
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6
Once all the milk has been added and the rice is tender and suspended in a thick, creamy liquid, stir in the granulated sugar.
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7
Cook for an additional 5 minutes after adding the sugar. The mixture will thin out slightly as the sugar melts, then begin to thicken again.
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8
In a small bowl, whisk the 4 egg yolks. To prevent curdling, 'temper' them by slowly whisking in two tablespoons of the hot rice liquid into the yolks, then another two tablespoons.
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9
Turn the heat on the stove to the lowest setting. Slowly pour the tempered egg yolks into the main pot while stirring constantly and vigorously.
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10
Cook for just 2 more minutes to allow the yolks to thicken the pudding into a rich custard. Do not let it boil at this stage or the eggs may scramble.
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11
Remove the pot from the heat and stir in the vanilla extract. Remove and discard the lemon peels and the cinnamon stick.
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12
Pour the Arroz Doce into a large shallow serving platter or individual ramekins. Smooth the surface with a spatula.
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13
Let it cool at room temperature for about 15 minutes. As it cools, a thin 'skin' will form on top, which is perfect for decorating.
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14
Using ground cinnamon, create a traditional lattice or chevron pattern across the top. You can do this by tapping a sieve or using your fingers.
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15
Serve warm, at room temperature, or chilled, depending on your preference. Note that it will thicken significantly as it cools.
💡 Chef's Tips
Always use short-grain rice like Carolino or Arborio; long-grain rice will not release enough starch to achieve the signature creaminess. Never boil the pudding after adding the egg yolks, as this will cause the custard to break and lose its silky texture. If the pudding looks too thick after cooling, you can stir in a splash of cold milk to loosen it before serving. For the most authentic flavor, use the largest strips of lemon peel possible so they are easy to fish out later. When decorating with cinnamon, wait until the pudding has slightly cooled so the powder doesn't sink into the liquid.
🍽️ Serving Suggestions
Serve alongside a glass of chilled Port wine for a truly authentic Portuguese experience. Pair with a few fresh berries or a dollop of quince paste (marmelada) to cut through the richness. Enjoy it warm on a cold winter evening for the ultimate comfort food. A crisp almond tuile or butter cookie provides a lovely textural contrast when served on the side. For a modern twist, serve with a light dusting of sea salt over the cinnamon to enhance the caramel notes of the sugar.