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Portuguese Creamy rice Pudding

Added by pilgrimine | Mon 22 Jun 2009 @ 09:39

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Sweet and very comforting...

In Portugal rice is practically indigenous, and because this dessert is inexpensive and easy to make, Arroz doce, or rice pudding is a part of every festival, wedding, communion and family celebration. There is also a variation, made in the same way but using vermicelli, which is called Aletria.

You often see the dessert meticulously decorated with powdered cinnamon which adorns the surface of the dessert. Arabesques, birds, letters of the alphabet and cabalistic signs are just a few of the motifs commonly used, depending on the whim of the cook.

Ingredients
Ingredients for 4 People:

- 250 g (9 oz.) long-grain rice

- 300 g (10 oz.) sugar

- Zest of 3-4 lemons

- 1 litre (4 cups) milk

- 6 egg yolks

- A small pinch of salt

- 1 cinnamon stick + ground cinnamon

- 100 g (6 tbsp.) butter

- Vanilla

Method

Place the rice in a saucepan and cover with lots of water; let boil for 8 minutes; drain in a sieve;

return the rice to the saucepan; add the milk, butter, vanilla and sugar; add the lemon zest when the mixture first begins to bubble;
let cook over low heat for 20 minutes with the cinnamon stick;

turn off the heat; add the egg yolks and the salt;
stir well while the heat of the rice cooks the egg yolks;

pour into a shallow dish; decorate with powdered cinnamon; serve hot or cold

Enjoy...

tried this recipe or a similar one? share your tips...

1. by Clara on Fri 09 Mar 2012 @ 16:40

The rice pudding is a simple recipe and traditional Portuguese cuisine. Although a typical recipe of Christmas, the Portuguese rice pudding is a delicious dessert, which can serve at any time of year. With a preparation time of about 30 minutes a recipe that is easy, fast and economic. ingredients: 1 lemon peel 1 tbsp (tablespoons) butter 1 cinnamon stick A pinch of salt 125 grams of rice 150 grams of sugar 3 egg yolks 7.5 dl milk cinnamon w / sprinkle confection: Bring to the boil a pot with water and salt. When the water boils, add the rice and as soon as it boils, cook the rice for 2 minutes. Meanwhile, bring milk to boil with the cinnamon stick and lemon peel. Drain the rice well and soak it in milk to a boil. Bake, uncovered, over low heat. Remove from heat and add the sugar, stirring rapidly. Then add the egg yolks and butter. Bring rice to boil very gently for a few minutes without boiling. Pour into bowls or plates and sprinkle with cinnamon.

2. by conrad on Sun 29 May 2011 @ 11:57

well obsidius, dont you think it would then be wise to buy a new pan. I am making this recipe at this moment... it looks bit weird though. but I hope it goes well. I also went for much less sugar. I think 300g is just... wow. A LOT!!!

3. by Obsidius on Thu 18 Nov 2010 @ 20:00

I found that by following this recipe, my pans became permanently repellent to food, oil and water. Now anything I try to cook just levitates an inch above the surface of the pan and only gets slightly warm, regardless of the gas setting.

4. by Adrian on Fri 02 Apr 2010 @ 02:01

This recipe is heavy on the sugar. It asks for 300 grams of sugar. I put in only about
half that and it was well sweet enough. So I suggest you back off on the sugar..:)
better for you and still deliciously sweet.