Portuguese Rice Pudding
A classic Portuguese dessert present at every celebration table. Creamy rice cooked with milk, sugar, lemon zest, and decorated with cinnamon.
๐ The Story
Rice pudding has ancient roots, introduced to the Iberian Peninsula by the Arabs during the Moorish occupation. Rice was originally a luxury food, accessible only to the wealthy. It wasn't until the 18th century that it became affordable for everyone. Today, arroz doce is a must-have at the Holy Spirit Festivals in the Azores, a tradition dating back to the 14th century when the poor would gather to receive food. The cinnamon patterns on the surface are an art in themselves โ each family has their own traditional designs passed down through generations.
๐งบ Ingredients
- 200g short-grain rice
- 1L milk
- 250g sugar
- 4 egg yolks
- Zest of 1 lemon
- 1 cinnamon stick
- 1 pinch of salt
- Ground cinnamon for decoration
๐จโ๐ณ Instructions
- 1
Rinse the rice in cold water.
- 2
Cook the rice in salted water until al dente. Drain.
- 3
In a pot, heat the milk with the lemon zest and cinnamon stick.
- 4
When the milk starts to boil, add the cooked rice.
- 5
Cook over low heat, stirring frequently, for 20-25 minutes.
- 6
Add the sugar and stir well.
- 7
Remove from heat and let cool slightly.
- 8
Beat the egg yolks and add to the rice, stirring quickly.
- 9
Return to low heat for 2 minutes, without boiling.
- 10
Remove the lemon zest and cinnamon stick.
- 11
Pour into a serving dish or individual bowls.
- 12
Decorate with ground cinnamon, making traditional patterns.
- 13
Let cool completely before serving.