Jamie drizzling honey on top of a fig tart

Enter the email address associated with your account, and we’ll email you a link to reset your password.

Password Strength

Must contain at least

*Enter your email to receive news and exclusive offers from Jamie Oliver Limited about Jamie's businesses, including books, TV shows, restaurants, products, commercial partners and campaigning activities. By signing up, you agree to our Terms of Use . Learn how we collect, use and share your data in our Privacy Policy .

Cart item

Just Added

View bag
Brazilian rice pudding in cups with star anise and cinnamon sticks

inspiration

How to make arroz doce (Brazilian rice pudding)

July 8, 2016 • In World food, Dessert,

In the spirit of celebrating all things Brazilian, we’ve asked native Rosana McPhee to share her recipe for arroz doce – rice pudding Brazil-style!

Arroz doce, also known as rice pudding, originated in Asia thousands of years ago and is a firm-favourite sweet treat in many cultures around the world. Early sweet rice recipes made their way to Europe around the thirteenth century, and reached Brazilian soil via Portugal in the sixteenth century, where both countries adapted the dish to include cinnamon.

A DESSERT WORTH CELEBRATING

In Brazil, arroz doce is very well known. It has become one of the traditional dishes of the June festival Festa Junina, which celebrates the Catholic saints John, Peter and Anthony, as well as marking the end of summer and the beginning of the harvest months.

This aromatic and velvety recipe has evolved over the years. Some versions call for cream or condensed milk instead of regular milk, which gives it a different consistency.

Here’s my very own homemade version, passed down to me from my grandmother. Try serving up with chocolate syrup, freshly grated coconut, roasted peanuts, a dash of rum, orange or rose water and guava paste. The possibilities are endless!

HOW TO MAKE ARROZ DOCE

Makes 8 to 10 portions

360g white rice

5 cloves

1 cinnamon stick

1 lemon or orange

1 litre of milk

1 tablespoon unsalted butter

4 large organic egg yolks

150g caster sugar

ground cinnamon

Optional: star anise

Place the rice, 800ml of cold water, the cloves and cinnamon stick in a large saucepan over a medium heat. Peel in the rind of the lemon or orange (how much depends on how zesty you like it) and cook the rice according to the packet instructions.

arrozdoce_1.jpg

Once the rice is cooked, discard the cloves, cinnamon stick and lemon or orange peel, then add the milk, butter and a pinch of sea salt.

arrozdoce_2.jpg

Turn the heat up to high, bring to the boil, then lower the heat and let the milk thicken the rice mixture until creamy, stirring occasionally.

arrozdoce_3.jpg

Meanwhile, whisk the egg yolks and the sugar together in a bowl.

arrozdoce_4.jpg

When the rice reaches a velvety consistency, remove it from the heat. Slowly add the yolk mix to the pan, all the while blending vigorously with a whisk to avoid scrambled eggs!

arrozdoce_5.jpg

Let the rice cool slightly before serving. Finish by sprinkling over some ground cinnamon and star anise, if you have any. Enjoy either hot or cold.

arrozdoce_6.jpg

For more Brazilian food inspiration, take a look at what some of the country’s top Instagrammers have been snapping and sharing.