Portuguese Rice Pudding ~ Arroz Doce
User Reviews
5.0
12 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr
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Servings
4 to 6 servings
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Calories
412 kcal
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Course
Dessert
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Cuisine
Portuguese
Portuguese Rice Pudding ~ Arroz Doce
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This Portuguese dessert, made by cooking rice with whole milk infused with citrus and cinnamon and making it like custard with the addition of egg yolks, is creamy and comforting.
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Ingredients
- 1 1/4 cups water plus more if needed
- sea salt
- 3/4 cups short-grain white rice preferably Portuguese Carolino, Italian arborio, Spanish bomba, or Japanese sushi rice
- Flaky sea salt
- A couple of strips each of lemon and orange zest plus more grated zest for garnish (optional)
- 1 cinnamon stick broken in half
- 3 1/2 cups whole milk plus more as needed
- 4 to 6 tablespoons superfine sugar (or just blitz granulated sugar in a blender until finely ground but not powdery)
- 3 large egg yolks
- 3 tablespoons light cream or more whole milk (optional)
- 1 1/2 ounces pistachios shelled
- ground cinnamon for garnish
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Instructions
- In a medium saucepan over medium-high heat, bring the water and a pinch of salt to a boil.
- Stir in the rice, reduce the heat to low, and gently simmer, uncovered and stirring occasionally, until the water is absorbed, 10 to 15 minutes. The rice won’t yet be tender. That’s okay. If the rice starts starts to stick, add a little more water.
- While the rice is cooking, in a separate saucepan over medium-low heat, warm the milk, sugar, strips of citrus zest, and cinnamon stick for 10 minutes. (If you’d like, you can tie the zest and cinnamon stick in a square of cheesecloth or tuck them in a teaball for ease of removal later.) Remove the pan from the heat. If you’d like the citrus and spice flavors to be prominent, let them remain in the mixture as it sits, covered and off the heat, for several minutes to infuse the milk. Otherwise immediately strain the milk and discard the solids.
- Gradually ladle some of the strained warm milk mixture into the pan of rice, stirring well after each addition as you would when making risotto. Continue to cook the rice mixture over low heat, gradually adding a ladleful of milk and stirring until it’s absorbed before adding more milk, until thick and creamy, 20 to 35 minutes.
- In a small bowl, lightly beat the egg yolks and cream, if using. Pour a ladle full of the hot rice mixture into the yolks and stir until combined. Then slowly stir the yolk-rice mixture into the pudding. Continue to cook the rice pudding, stirring frequently so the rice doesn’t scorch, until it thickens, which will happen in just a couple of minutes. Remove from the heat.
- The rice pudding will thicken even more as it cools and will especially thicken if you refrigerate it overnight. If a thinner consistency is desired, add a little more milk.
- Serve the rice pudding warm or you can let it cool, cover, and refrigerate it overnight, keeping in mind it will thicken even more in the fridge. Serve it topped with pistachios and, if desired, a sprinkle each of ground cinnamon and grazed zest.
Nutrition Information
Show Details
Serving
1portion
Calories
412kcal
(21%)
Carbohydrates
55g
(18%)
Protein
14g
(28%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
6g
Cholesterol
165mg
(55%)
Sodium
97mg
(4%)
Fiber
2g
(8%)
Sugar
24g
(48%)
Nutrition Facts
Serving: 4to 6 servings
Amount Per Serving
Calories 412 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 412kcal | 21% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 165mg | 55% |
| Sodium | 97mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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