Tuesday, 28 April 2009

Portuguese rice pudding

Sweet and very comforting...

In Portugal rice is practically indigenous, and because this dessert is inexpensive and easy to make, Arroz doce, or rice pudding is a part of every festival, wedding, communion and family celebration. There is also a variation, made in the same way but using vermicelli, which is called Aletria.
You often see the dessert meticulously decorated with powdered cinnamon which adorns the surface of the dessert. Arabesques, birds, letters of the alphabet and cabalistic signs are just a few of the motifs commonly used, depending on the whim of the cook.
Ingredients for 4 People:
- 250 g (9 oz.) long-grain rice
- 300 g (10 oz.) sugar
- Zest of 3-4 lemons
- 1 litre (4 cups) milk
- 6 egg yolks
- A small pinch of salt
- 1 cinnamon stick + ground cinnamon
- 100 g (6 tbsp.) butter
- Vanilla

Place the rice in a saucepan and cover with lots of water; let boil for 8 minutes; drain in a sieve;

return the rice to the saucepan; add the milk, butter, vanilla and sugar; add the lemon zest when the mixture first begins to bubble;
let cook over low heat for 20 minutes with the cinnamon stick;

turn off the heat; add the egg yolks and the salt;
stir well while the heat of the rice cooks the egg yolks;

pour into a shallow dish; decorate with powdered cinnamon; serve hot or cold


Golden Rice Pudding on Foodista


  1. Wow, that looks incredible. I am a huge fan of rice pudding and this most definitely looks worth trying! Sounds very sweet, rich and comforting.

  2. this really looks delicious. my popo used to make a real mean rice pudding while i was growing up, it's time i revisit it. really!