📝 About This Recipe
This iconic Portuguese rice pudding is a centerpiece of family celebrations, known for its ultra-creamy, custard-like texture and the fragrant aroma of lemon and cinnamon. Unlike other versions, authentic Arroz Doce uses egg yolks to achieve a rich, golden hue and a velvety mouthfeel that is truly indulgent. It is a nostalgic masterpiece that balances the simplicity of humble grains with the elegance of Mediterranean citrus and spice.
🥗 Ingredients
The Rice Base
- 1 cup Arroz Carolino (or Arborio) (short-grain starchy rice is essential)
- 2 cups Water
- 1/2 teaspoon Salt (to balance the sweetness)
- 1 tablespoon Unsalted Butter (high quality)
The Infusion and Cream
- 1 liter Whole Milk (warmed; do not use skim milk)
- 1 cup Granulated Sugar (adjust slightly to taste)
- 2-3 strips Lemon Peel (large strips, avoid the white pith)
- 1 large Cinnamon Stick (Ceylon cinnamon preferred)
The Liaison (Thickener)
- 4 large Egg Yolks (at room temperature)
- 2 tablespoons Milk (for whisking the yolks)
The Finishing Touch
- 2 tablespoons Ground Cinnamon (for the traditional lattice decoration)
👨🍳 Instructions
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1
In a medium heavy-bottomed saucepan, combine the rice, water, salt, and butter. Bring to a boil over medium-high heat.
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2
Once boiling, reduce the heat to low, cover, and simmer for about 10-12 minutes, or until the water is almost entirely absorbed by the rice.
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3
While the rice is simmering, heat the 1 liter of milk in a separate pot with the lemon peel and cinnamon stick until it is steaming but not boiling.
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4
Once the water in the rice pot is absorbed, add one-third of the hot infused milk to the rice. Stir gently with a wooden spoon.
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5
Cook uncovered over medium-low heat, stirring frequently. As the rice absorbs the milk, continue adding the remaining milk one ladle at a time, similar to making a risotto.
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6
Continue this process for about 25-30 minutes until the rice is very tender and the mixture has a thick, porridge-like consistency.
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7
Stir in the granulated sugar. The mixture will thin out slightly as the sugar melts; continue to cook for another 5 minutes, stirring constantly to prevent sticking.
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8
Remove the saucepan from the heat. Carefully fish out and discard the lemon peels and the cinnamon stick.
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9
In a small bowl, whisk the 4 egg yolks with the 2 tablespoons of milk until smooth.
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10
Temper the yolks by adding two tablespoons of the hot rice mixture into the egg yolks, whisking quickly so they don't scramble.
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11
Slowly pour the tempered egg mixture back into the main pot of rice, stirring vigorously and constantly to incorporate.
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12
Return the pot to very low heat for just 1-2 minutes to cook the yolks through, but do not let it boil or the eggs will curdle.
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13
Pour the Arroz Doce into a large shallow serving platter or individual ramekins. Smooth the top with a spatula.
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14
Let it cool to room temperature. Once cooled, use ground cinnamon to create the traditional criss-cross lattice pattern or heart shapes on the surface.
💡 Chef's Tips
Always use Carolino or Arborio rice; long-grain rice won't release enough starch for that signature creaminess. Never add the sugar at the beginning, as it can prevent the rice grains from softening properly. Tempering the egg yolks is the most critical step—take it slow to ensure a silky smooth custard without lumps. If the pudding looks too thick before adding yolks, add a splash more warm milk; it will firm up significantly as it cools. For the best flavor, use organic lemons and ensure you don't include any of the bitter white pith.
🍽️ Serving Suggestions
Serve at room temperature for the most traditional experience, or slightly chilled on a hot summer day. Pair with a small glass of chilled Ginjinha (Portuguese cherry liqueur) or a sweet Port wine. Accompany with a side of crisp 'Línguas de Gato' (cat's tongue cookies) for a texture contrast. Enjoy as a festive conclusion to a meal of Bacalhau or roasted lamb. Decorate with fresh mint leaves or a few toasted pine nuts for a modern twist.