Arroz Doce (Portuguese Rice Pudding)
Arroz Doce (Portuguese Rice Pudding)
Ingredients
- 1 cup carolino or arborio rice
- 2 cups hot water
- 1 1/2 lemon, zested
- 2 cinnamon sticks
- 3 cups whole milk
- 1 cup granulated sugar
- 2 tablespoons butter
- 3 eggs
- 3 egg yolks
- 1 pinch salt
- as needed ground cinnamon, for finishing
Instructions
- 1
Combine the carolino or arborio rice, hot water, zest of 1 1/2 lemons, and 2 cinnamon sticks in a large pot.
⏱️ 2 min
- 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and cook for 10 to 15 minutes, or until the water is almost fully absorbed by the rice.
⏱️ 15 min
- 3
Remove the lid and add the 3 cups of whole milk and 1 cup of granulated sugar to the pot. Increase the heat to medium and stir continuously for about 30 minutes, or until the rice pudding has thickened to your desired consistency.
⏱️ 30 min
- 4
While the rice pudding is cooking, whisk together the 3 eggs and 3 egg yolks in a separate bowl until well combined.
⏱️ 2 min
- 5
To temper the egg mixture, carefully spoon about 1/4 cup of the hot rice pudding into the whisked eggs and yolks, whisking vigorously to prevent the eggs from scrambling. Repeat this process once more with another 1/4 cup of hot rice pudding.
⏱️ 3 min
- 6
Remove the pot from the heat. Gradually pour the tempered egg mixture back into the rice pudding, stirring constantly and vigorously until it is fully incorporated and the pudding is smooth.
⏱️ 3 min
- 7
Add the 2 tablespoons of butter and a pinch of salt to the pot. Stir until the butter is melted and the pudding is smooth and silky.
⏱️ 2 min
- 8
Carefully remove the cinnamon sticks and any large pieces of lemon zest from the arroz doce.
⏱️ 1 min
- 9
Serve the arroz doce warm or chilled in individual bowls, dusted generously with ground cinnamon.
Kitchen Tools
Nutrition Facts (per serving)
Arroz Doce (Portuguese Rice Pudding)
- 1 cup carolino or arborio rice
- 2 cups hot water
- 1 1/2 lemon, zested
- 2 cinnamon sticks
- 3 cups whole milk
- 1 cup granulated sugar
- 2 tablespoons butter
- 3 eggs
- 3 egg yolks
- 1 pinch salt
- as needed ground cinnamon, for finishing
Instructions
- 1
Combine the carolino or arborio rice, hot water, zest of 1 1/2 lemons, and 2 cinnamon sticks in a large pot.
⏱️ 2 min - 2
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and cook for 10 to 15 minutes, or until the water is almost fully absorbed by the rice.
⏱️ 15 min - 3
Remove the lid and add the 3 cups of whole milk and 1 cup of granulated sugar to the pot. Increase the heat to medium and stir continuously for about 30 minutes, or until the rice pudding has thickened to your desired consistency.
⏱️ 30 min - 4
While the rice pudding is cooking, whisk together the 3 eggs and 3 egg yolks in a separate bowl until well combined.
⏱️ 2 min - 5
To temper the egg mixture, carefully spoon about 1/4 cup of the hot rice pudding into the whisked eggs and yolks, whisking vigorously to prevent the eggs from scrambling. Repeat this process once more with another 1/4 cup of hot rice pudding.
⏱️ 3 min - 6
Remove the pot from the heat. Gradually pour the tempered egg mixture back into the rice pudding, stirring constantly and vigorously until it is fully incorporated and the pudding is smooth.
⏱️ 3 min - 7
Add the 2 tablespoons of butter and a pinch of salt to the pot. Stir until the butter is melted and the pudding is smooth and silky.
⏱️ 2 min - 8
Carefully remove the cinnamon sticks and any large pieces of lemon zest from the arroz doce.
⏱️ 1 min - 9
Serve the arroz doce warm or chilled in individual bowls, dusted generously with ground cinnamon.