Arroz Doce Cinnamon Rice Pudding Recipes

HOMEMADE PORTUGUESE SWEET RICE PUDDING (ARROZ DOCE)

Steps:

• In a thick stock pot, add your milk, water, butter, and rice bring these items to a simmer over medium heat
• Once your rice is simmering add your lemon zest, extract, pinch of salt, and sugar
• Cook over Low heat for 25 minutes-stir frequently.
• Separate your egg yolks (if you have not done this earlier).
• After 25 minutes, remove rice from heat, and stir in 1 egg yolk at a time
• Place pot back on burner and cook on low heat for 5 minutes-stir frequently.
• Place in a nice serving dish, a Pyrex, or in individual cups. Refrigerate any leftovers
• Top with a generous amount of cinnamon & enjoy!

ARROZ DOCE - CINNAMON RICE PUDDING

Steps:

• 1. In a heavy saucepan, combine milk, water, lemon rind, cinnamon stick and salt; cover and bring to a boil. Stir in rice; reduce heat to medium-low and cook, uncovered for 35-40 minutes, or until almost tender, stirring often and scraping sides of pan.
• 2. Add sugar and continue cooking over low hear for 5 minutes, or until rice is tender and almost all liquid is absorbed. Remove from heat.
• 3. Remove cinnamon stick and lemon rind. Pour pudding into a nice serving dish and sprinkle with ground cinnamon, or you can make a design, which my Grandmother almost always did. Serve room temperature or cover and refrigerate for up to 4 days.

RICE PUDDING - ARROZ DOCE

Steps:

• 1. Place rice and milk in large pot and bring to simmer. Add the lemon peel and sugar. Cook over low heat, stirring occasionally until the rice is cooked - about 25 minutes.
• 2. Remove from heat, let cool. Add egg yolks one at a time, mixing well after each addition. Return rice mixture to stove and bring to a boil, stirring constantly.
• 3. Pour into serving dish, chill for at least 4 hours. Sprinkle cinnamon on top before serving.

ARROZ DOCE (PORTUGUESE SWEET RICE)

Steps:

• Bring water to a boil in medium saucepan.
• Add rice and cover, simmering for 20 minutes.
• Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
• It will also thicken some while cooling.
• Pour into one large serving plate and remove lemon rind.
• Spread flat and allow to cool on wire rack.
• You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
• Serve at room temp, but refrigerate uneaten portion.