📝 About This Recipe
A cornerstone of Portuguese celebration, Arroz Doce is a luxurious, creamy rice pudding that balances the brightness of lemon peel with the warmth of cinnamon. Unlike other rice puddings, the Portuguese version uses egg yolks to create a rich, custard-like consistency and a beautiful pale yellow hue. This timeless dessert is a labor of love, requiring patience and constant stirring to achieve its signature velvet texture.
🥗 Ingredients
The Rice Base
- 1 cup Short-grain rice (Arborio or Carolino rice are best for starch release)
- 2 cups Water
- 1/2 teaspoon Salt (Enhances the sweetness)
- 1 tablespoon Unsalted butter (High quality)
The Infusion and Cream
- 4 cups Whole milk (Do not use skim milk)
- 2-3 strips Lemon peel (Large strips, pith removed)
- 1 piece Cinnamon stick (High quality Ceylon cinnamon preferred)
- 1 cup Granulated sugar (Adjust to taste)
The Custard Finish
- 4 large Egg yolks (At room temperature)
- 1 teaspoon Vanilla extract (Pure extract)
For Garnish
- 2 tablespoons Ground cinnamon (For creating traditional lattice patterns)
👨🍳 Instructions
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1
In a 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 until the water is almost entirely absorbed by the rice.
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3
While the rice simmers, heat the milk in a separate small pot with the lemon peels and cinnamon stick until it is steaming but not boiling.
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4
Uncover the rice and add one cup of the warm infused milk. Stir gently with a wooden spoon.
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5
Continue cooking over medium-low heat, adding the remaining milk one cup at a time. Wait for the rice to absorb most of the liquid before adding the next cup, stirring frequently to release the starches.
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6
After all the milk has been added and the rice is tender and creamy (about 20-25 minutes), stir in the granulated sugar. Stir for another 5 minutes until the sugar is fully dissolved.
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7
Remove the saucepan from the heat. Carefully fish out the lemon peels and the cinnamon stick and discard them.
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8
In a small bowl, whisk the egg yolks. Add a few tablespoons of the hot rice mixture into the yolks, whisking constantly to 'temper' them so they don't scramble.
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9
Slowly pour the tempered yolk mixture back into the main pot of rice, stirring vigorously. Add the vanilla extract.
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10
Return the pot to very low heat for 2-3 minutes, stirring constantly until the pudding thickens slightly and coats the back of a spoon. Do not let it boil.
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11
Pour the Arroz Doce into a large shallow serving platter or individual ramekins. Smooth the surface with a spatula.
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12
Allow the pudding to cool at room temperature for at least 30 minutes. As it cools, a thin skin will form, which is perfect for decorating.
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13
Once cooled, use ground cinnamon to create a traditional criss-cross lattice pattern or heart designs over the top.
💡 Chef's Tips
Use Carolino or Arborio rice; the high starch content is essential for that signature creaminess without adding cream. Temper your egg yolks carefully by adding hot rice slowly to prevent them from curdling into 'scrambled eggs' in your dessert. Always stir with a wooden spoon in a circular motion to help the rice release its natural thickening starch. Don't let the pudding get too dry on the stove; it will continue to thicken significantly as it cools down. If the pudding seems too thick after adding sugar, splash in a little extra warm milk to reach your desired consistency.
🍽️ Serving Suggestions
Serve at room temperature for the best flavor profile, though some prefer it chilled. Pair with a glass of chilled Tawny Port or a sweet Madeira wine. Serve alongside fresh berries or a dollop of quince jam for a fruity contrast. Enjoy as a festive conclusion to a meal of Bacalhau (Salt Cod) or grilled sardines. Accompany with a strong Portuguese 'Bica' (espresso) to balance the sweetness.