Rice pudding is a popular dessert with each country having its own version. Versatile, inexpensive, quick and easy to make. This traditional Portuguese sweet dish is common at special occasions, festivals or any day of the week. Infused with citrus and cinnamon that lends an aromatic flavour. Addition of egg yolks providing the richness and beautiful yellow colour. Decorated with a sprinkling of cinnamon powder in a criss-cross pattern. Enjoyed either warm, at room temperature or chilled. Delicious, creamy, comforting, combined with raisins and cashewnuts for a pleasantly textural bite.
The rice is first cooked in water until soft with a pinch of salt, lemon or orange rinds and a cinnamon stick. When the water is completely absorbed, milk is incorporated, stirred until thick and condensed. Sugar mixed in along with raisins and cashewnuts. Beaten egg yolks tempered with a spoonful of hot pudding to prevent them from scrambling. Then, mixed with the rest of the pudding, which is taken off the heat. Transferred into a serving dish or dessert bowls. It sets and thickens immediately. Decorated with cinnamon powder for an attractive appearance. High in carbohydrates, cholesterol and proteins. Nutritious and rich in minerals. Eating in moderation is key.
The rice is first cooked in water until soft with a pinch of salt, lemon or orange rinds and a cinnamon stick. When the water is completely absorbed, milk is incorporated, stirred until thick and condensed. Sugar mixed in along with raisins and cashewnuts. Beaten egg yolks tempered with a spoonful of hot pudding to prevent them from scrambling. Then, mixed with the rest of the pudding, which is taken off the heat. Transferred into a serving dish or dessert bowls. It sets and thickens immediately. Decorated with cinnamon powder for an attractive appearance. High in carbohydrates, cholesterol and proteins. Nutritious and rich in minerals. Eating in moderation is key.
Rice with water, orange rinds, cinnamon stick and salt
Temper egg yolks when rice is absolutely soft and milk thickened at this stage
Arroz Doce (Portuguese Rice Pudding)
(Serves 4 or 6)
Ingredients:
1/2 cup white rice
3 cups water
2 cups full-fat milk
1/4 cup granulated white sugar
2 lemon or orange rinds
1 cinnamon stick (2.5-inch)
5 regular-sized egg yolks (lightly beaten)
1/4 cup raisins
1/4 cup cashewnuts
1 teaspoon cinnamon powder (for garnishing)
a tiny pinch of salt
Method:
Wash rice well and drain out the water. Transfer to a saucepan with 3 cups water, salt, citrus rinds and cinnamon stick. Cook on medium heat until all the liquid has been absorbed. By this time, the rice will be cooked.
Add the milk and stir occasionally until thick and condensed. Remove the citrus rinds and cinnamon stick. Incorporate the sugar, raisins and cashewnuts. Temper the yolks with a spoonful of the hot pudding to prevent them from scrambling. Then, mix in with the rest of the pudding. Take off the heat and transfer to a serving dish or dessert bowls. Egg yolks will cook through with the residual heat. Pudding will set and thicken further. Garnish with cinnamon powder in a criss-cross pattern.
Serve either warm, at room temperature or chilled.
Note:
(Serves 4 or 6)
Ingredients:
1/2 cup white rice
3 cups water
2 cups full-fat milk
1/4 cup granulated white sugar
2 lemon or orange rinds
1 cinnamon stick (2.5-inch)
5 regular-sized egg yolks (lightly beaten)
1/4 cup raisins
1/4 cup cashewnuts
1 teaspoon cinnamon powder (for garnishing)
a tiny pinch of salt
Method:
Wash rice well and drain out the water. Transfer to a saucepan with 3 cups water, salt, citrus rinds and cinnamon stick. Cook on medium heat until all the liquid has been absorbed. By this time, the rice will be cooked.
Add the milk and stir occasionally until thick and condensed. Remove the citrus rinds and cinnamon stick. Incorporate the sugar, raisins and cashewnuts. Temper the yolks with a spoonful of the hot pudding to prevent them from scrambling. Then, mix in with the rest of the pudding. Take off the heat and transfer to a serving dish or dessert bowls. Egg yolks will cook through with the residual heat. Pudding will set and thicken further. Garnish with cinnamon powder in a criss-cross pattern.
Serve either warm, at room temperature or chilled.
Note:
- Pudding was perfectly sweet.
- My variation includes addition of raisins and cashewnuts.
- Sona masoori rice was used, which can be replaced with creamy ones like arborio rice or any short-grain rice.
- Pudding can be flavoured with vanilla essence, if desired.
- A dash of butter can be incorporated at the end.
- In case of large eggs, use 4 yolks.
