Arroz Doce

Arroz doce is a classic Portuguese dessert, but every family makes it a little differently. This version is the one I grew up eating, prepared with simple pantry ingredients, finished with silky egg yolks for extra richness, and always decorated with cinnamon on top. It’s the recipe we bring to festas, serve after big family dinners, and make whenever we want something comforting and nostalgic.

If you’ve never made arroz doce before, don’t worry. This recipe is incredibly easy and forgiving, even if it’s your first time. Whether you’re Portuguese and craving a taste of home or just looking for a cozy holiday dessert, this is the kind of treat that feels like it was meant to be shared. Because it is! 

What is Arroz Doce?

Portuguese rice pudding, or arroz doce, is a traditional Portuguese dessert made with milk, cinnamon, lemon peel, and sugar, and often finished with egg yolks for a rich, creamy texture. The name literally translates to “sweet rice,” and it’s one of the most beloved desserts in Portuguese cooking, especially during Christmas and holidays.

While arroz doce is enjoyed all over Portugal and Brazil, every family has their own version. Some make it looser, some thicker, some without eggs, and some with elaborate cinnamon designs on top. This version is the one I grew up eating at family gatherings around the holidays, offering simple ingredients, big flavours, and lots of nostalgia in every bite. 

Why You’ll Love This Recipe

• Rich and creamy yet well-balanced. The combination of milk, cinnamon, lemon peel, and egg yolks creates a unique creamy consistency and rich flavour with lots of depth and notes of brightness. 
• Easy to make. You only need a handful of simple ingredients, most of which you probably have on hand. Plus, the steps are super simple, so you can prepare a restaurant-worthy dessert from the comfort of your home, even if you’re new to Portuguese cooking! 
• Customizable. Feel free to make this dish your own, adjusting the consistency, serving it warm or cold, or switching up the plating. 

Ingredients and Notes

Scroll down to the recipe card for the complete ingredient list and instructions! 

• White Rice - Short-grain rice is essential for arroz doce. Portuguese Carolino rice is traditional, but Arborio or other short-grain varieties also work well. Short-grain rice, in particular, releases just enough starch to create the creamy, silky texture that makes this dessert so special. 
• Cinnamon - A whole cinnamon stick infuses the pudding with warm, cozy flavour as it cooks, and ground cinnamon on top is the classic finishing touch. The cinnamon designs are a signature part of Portuguese arroz doce! 
• Salt - Just a small pinch helps balance the sweetness and brings out the flavour of the milk and cinnamon. 
• Milk - Whole milk creates the richest, creamiest texture, but any milk you have on hand can be used. Be sure to warm the milk before adding it to the rice so it incorporates smoothly and helps the pudding thicken evenly! 
• Sugar - This sweetens the pudding gently, transforming it from a savory dish to a sweet dessert without overpowering the delicate cinnamon and lemon. You can adjust the amount to taste.
• Egg Yolks - This is what gives traditional Portuguese arroz doce its signature custardy richness and pale golden color. The yolks are tempered gently so they thicken the pudding without scrambling.
• Lemon Peel - The acidity adds a touch of brightness that balances the sugar nicely. Be sure to peel only the yellow part of the lemon and avoid the white pith, which can taste bitter.

How to Make Authentic Arroz Doce

1. Prepare the rice. To begin, cook the rice according to the package instructions, adding the lemon peel and cinnamon stick. 
2. Combine ingredients. Once the rice is fluffy, add the hot milk little by little, stirring in between each addition until the rice is creamy. Then, stir the sugar. 
3. Temper the egg yolks. In a small bowl, slowly whisk the egg yolks with a splash of hot water or milk to bring up their temperature. This prevents them from curdling! Once warm, gently mix the egg yolks into the rice. 
4. Serve. Pour the rice onto a platter, spreading it out evenly. Then, use ground cinnamon to create festive patterns. I typically make a cute gingerbread house! 

My Tips and Tricks for Perfect Arroz Doce

• Warm the milk before adding it. Adding cold milk can stop the cooking process and make the texture uneven. Warm milk helps the rice continue cooking smoothly and thicken properly.
• Stir often, especially near the end. This keeps the rice from sticking to the bottom of the pot and helps create an evenly creamy pudding.
• Add the sugar after the rice has softened. Sugar can slow down the cooking of the rice. So, wait until the rice is tender before stirring it in.
• Keep the heat low once the milk is added. Arroz doce should simmer gently, not boil, so the milk doesn’t scorch and the pudding stays smooth.
• Remember the pudding thickens as it cools. The pudding will look slightly loose when hot, but it will thicken as it cools. 

Possible Variations 

• Make it without eggs. If you prefer a simpler version, you can skip the egg yolks altogether. The pudding will still be creamy, just slightly lighter in texture.
• Use orange peel instead of lemon. Orange peel is another very traditional option and gives the pudding a warmer, sweeter citrus flavour.
• Add a splash of vanilla. A small amount of vanilla extract adds extra warmth and pairs well with the cinnamon.
• Try a condensed milk version. Replace part of the milk and sugar with sweetened condensed milk for an even richer, creamier dessert.
• Make it dairy-free. Substitute whole milk with coconut milk or almond milk for a dairy-free version. Coconut milk gives the rice a slightly tropical twist.
• Brazilian-style arroz doce. Add a little sweetened condensed milk and finish with ground cinnamon and cloves for a Brazilian-inspired version.
• Serve it thicker or looser. Cook it longer for a thicker, spoonable pudding, or add a little extra warm milk at the end for a creamier, pourable texture.
• Switch up the toppings. Try adding chopped toasted almonds, crushed cookies, fresh berries, or a drizzle of honey in addition to the classic cinnamon.

How I Serve My Arroz Doce Recipe

I almost always serve arroz doce the way my avó did, poured into a wide platter, smoothed out with the back of a spoon, and finished with a generous dusting of cinnamon on top. Sometimes she would make simple designs with the cinnamon, and that little detail is still one of my favourite parts.

At home, we usually enjoy it slightly warm or at room temperature, when it’s creamy and comforting but not too thick. During the holidays, it’s always part of our dessert table, set out alongside cookies and cakes so everyone can help themselves.

If you want to dress it up a bit, try spooning your pudding into small bowls or glasses for individual servings. Then, add a sprinkle of cinnamon or a cinnamon stick on top, along with a drizzle of honey or orange syrup. Or, try adding fresh fruit like oranges or berries.

How to Store and Reheat

Arroz doce is great to make ahead of time and just as delicious the next day. To store, let the pudding cool completely. Then, transfer it to an airtight container and store it in the fridge for 3-4 days. 

To serve, reheat the mixture gently on the stovetop over low heat, stirring frequently, until it’s warmed through. The rice will thicken in the fridge. So, you’ll need to add a splash of milk to loosen it back up. 

You can also reheat individual portions in 30-second increments in the microwave, adding milk and stirring in between. Or, enjoy your arroz doce cold straight from the fridge! 

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