Arroz Doce (Portuguese Rice Pudding)
Passed down by my avó, this arroz doce (Portuguese rice pudding) is creamy, sweet, and full of warm cinnamon and bright citrusy flavours. A classic Portuguese dessert, it’s a staple during the holidays and comes together with simple steps and just a handful of ingredients.
Equipment
- 1 Medium saucepan or pot
- 1 Small bowl
- 1 Wide serving platter or shallow dish
Ingredients
- 1 cup short-grain rice
- 4 cups water
- 1 cinnamon stick
- Lemon peel from 1 lemon, yellow part only
- Pinch of salt
- 4 cups milk warmed
- 1 cup granulated sugar
- 3 large egg yolks
- Ground cinnamon for topping
Instructions
- In a medium pot, combine the rice, water, cinnamon stick, lemon peel, and a pinch of salt. Cook over medium heat until the rice is tender, and most of the liquid has been absorbed.1 cup short-grain rice, 4 cups water, 1 cinnamon stick, Pinch of salt, Lemon peel
- Reduce the heat to low. Slowly add the warm milk, a little at a time, stirring frequently, until the mixture becomes creamy and silky.4 cups milk
- Stir in the sugar, and continue cooking gently until fully dissolved.1 cup granulated sugar
- In a small bowl, whisk the egg yolks with a splash of warm milk or water to bring them up to temperature. Slowly stir the yolks into the rice, mixing gently so they thicken the pudding without scrambling.3 large egg yolks
- Pour the arroz doce into a wide platter and smooth it out evenly. Dust with ground cinnamon, creating simple or festive designs if you like.Ground cinnamon
Notes
Storage: Store cooled arroz doce in an airtight container in the fridge for up to 3-4 days. Enjoy it cold, or warm it in a pot on the stovetop over low heat, stirring frequently. Add a splash of milk as needed to loosen the rice back up.
