Recipe For Portuguese Rice Pudding

Arroz Doce Portuguese Rice Pudding Recipe We …

WebFeb 9, 2021 · Lemon peel. 3 egg yolks. 1tbsp (15g) butter. Preparation. Put the rice in a medium saucepan and cover it with water. Add in the milk, …

1. Put the rice in a medium saucepan and cover it with water. Add in the milk, cinnamon stick, lemon peel and a pinch of salt. Split the vanilla pod, scraping the seeds out, add both the pod and the seeds to the saucepan.
2. Place it over medium heat, cook the mixture stirring occasionally utill the rice is fully cooked - around 30-35 minutes. The mixture should be very creamy and moist. Add the sugar, stirring for another minute. Remove it from the heat, pull out the vanilla pod, the cinnamon stick and the lemon peel.
3. In a small bowl, combine the egg yolks and 1tbsp of the cooked rice. This process will temper the yolks, which means gently increase its temperature, preventing the eggs from scrambling when added to the hot mixture.
4. Let it cool for a few minutes before serving it with a dusting of cinnamon.

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Portuguese Rice Pudding ~ Arroz Doce Leite's Culinaria

WebFeb 3, 2019 · 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 …

1. 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.
2. 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.
3. 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.
4. 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.

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