Arroz Doce (Portuguese Rice Pudding)
Arroz Doce is a Portuguese rice pudding that is thick, creamy, sweet and custard like, served semi-set with a generous sprinkling of cinnamon. It is available in pretty much every restaurant and bakery in Portugal and here in Canada. This was always a staple for dessert in our holiday meals. It is the ultimate comfort food and can be served hot, room temperature, or even chilled.
Ingredients:
1 cup Short Grain White Rice (such as arborio), uncooked and unrinsed. (The starch is good for this recipe)
2 cups Water
2 cups Whole Milk (or soy milk for those with milk allergies or alternate preferences)
1 cup Sugar
2 Egg yolks
1 Lemon rind
1 tablespoon Butter
1 teaspoon Vanilla
Pinch of salt
Cinnamon
Instructions:
To cook rice: In a medium pot, pour the rice into cold unsalted water (1 cup rice to 2 cups of water) and bring to a boil uncovered. Boil for 15-20 minutes on low heat until the rice absorbs the water.
In a small pot heat your milk, stopping just before it begins to simmer.
In a small bowl whisk the eggs yolks and then temper them by very slowly pouring just a bit of the hot milk into the eggs and whisking quickly so that they do not cook. Add the tempered eggs to the hot milk whisking constantly.
Add the sugar, butter, vanilla, and lemon rinds to the milk and whisk together.
Pour the milk mixture into the cooked rice and stir together.
Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15-20 minutes until you reach an oatmeal consistency. Checking and stirring occasionally so as not to have it stick to the bottom of the pan.
Once you think the pudding has reached the desired texture, try some to make sure it’s nice and creamy and fully cooked. When it’s ready, remove the lemon peels and divide the rice pudding into dishes, or pour into one large dish, and let cool.
If serving immediately once cooled, then you can decorate. If making ahead of time, only decorate once you serve.
Two options to make a typical Portuguese design on your servings:
· Dip a small shot glass into water, then into the cinnamon. Gently indent desired circles to form design of your choice.
· You can also use a pinched thumb and forefinger, carefully sprinkle on your crosshatch cinnamon pattern, or any design you fancy.
Store in refrigerator up to 3 days.
Make sure it is transferred to the fridge within two hours of being taken off the heat.