Arroz Doce (Portuguese Rice Pudding)
This classic Portuguese rice pudding, or Arroz Doce, is a creamy and comforting dessert. Made with short-grain rice cooked in milk, sugar, and citrus zest, it's a delightful treat for any occasion. The final touch of ground cinnamon makes it visually appealing and aromatic.
An original recipe by Forkin
- Total time
- 1 hr 50 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 314 kcal
Allergen information: may contain eggs and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 cupshort grain rice, rinsed
- 1.5 cupwater
- 4 cupmilk, whole milk recommended
- 0.75 cupgranulated sugar
- 1 pcslemon zest, from one lemon, in a large strip
- 1 pcscinnamon stick
- 2 pcsegg yolk
- 1 pinchsalt
garnish
- 1 tspground cinnamon
Equipment
serving bowls · medium saucepan · whisk · small bowl
The method
Step by step
- 1
Combine the short grain rice and water in a medium saucepan. Bring to a boil over medium-high heat.
About 5 min
- 2
Reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is mostly absorbed and the rice is par-cooked.
About 12 min
- 3
Add the milk, granulated sugar, lemon zest, and cinnamon stick to the rice. Increase heat to medium-low.
About 2 min
- 4
Cook, stirring frequently to prevent sticking, for 20-25 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.
About 25 min
Cook’s note: Stirring prevents the rice from sticking to the bottom of the pan and ensures even cooking.
- 5
Remove the lemon zest and cinnamon stick from the rice pudding.
- 6
In a small bowl, whisk the egg yolks with a pinch of salt. Take about half a cup of the hot rice pudding and slowly whisk it into the egg yolks to temper them.
About 2 min
Cook’s note: Tempering the egg yolks prevents them from scrambling when added to the hot pudding.
- 7
Pour the tempered egg yolk mixture back into the saucepan with the rice pudding. Stir continuously for 2-3 minutes over low heat until slightly thicker.
About 3 min
Cook’s note: Do not boil the pudding after adding the egg yolks, as this can cause them to curdle.
- 8
Remove from heat and pour the Arroz Doce into individual serving bowls or a large serving dish.
About 1 min
- 9
Allow it to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.
About 1 hr
Cook’s note: Chilling allows the pudding to set further and enhances the flavors.
- 10
Before serving, dust generously with ground cinnamon.
Cook’s note: Use a stencil for decorative patterns if desired.
Per serving
Nutrition
- Calories
- 314.3kcal
- Protein
- 8.7g
- Carbs
- 63.4g
- Fat
- 3.4g
- Fibre
- 1.1g
- Sugar
- 38.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Arroz Doce in an airtight container in the refrigerator.
Arroz Doce is best served chilled or at room temperature; reheating is not recommended as it may alter the texture.
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