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  Added: Oct 31, 2006  •  Visited (2201)  •  Print version Print this recipe (76)  •  eMail recipe eMail recipe (3)  •  Write review  •  Not rated Rate this recipe
 
Rice Pudding
(Arroz Doce)
What You Need:
  • 1½ cups milk
  • A 2-inch piece of vanilla bean
  • A 2-inch piece of stick cinnamon
  • 6 pieces lemon peel, each about 1½ inches long and ½ inch wide
  • 1/8 teaspoon plus ¼ teaspoon salt
  • 6 cups water
  • ½ cup raw medium or long-grain regular-milled rice or imported short-grain rice
  • 3 egg yolks
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon

  • How To Cook:
    1. In a 1- to 1¼-quart saucepan, bring the milk, vanilla bean, cinnamon stick, pieces of lemon peel and 1/8 teaspoon of the salt to a boil over moderate heat. Cover the pan tightly, remove it from the heat and let the seasonings steep for 20 to 30 minutes.

    2. Meanwhile, bring 6 cups of water to a boil in a 2- to 3-quart saucepan. Pour in the rice in a slow stream, stirring constantly, so that the water continues to boil.

    3. Add the remaining ¼ teaspoon of salt, reduce the heat to moderate, and boil the rice uncovered 15 to 20 minutes, or until tender. Drain the rice in a colander, turning it about with a fork to separate the grains, then spread it out on a double thickness of paper towels.

    4. In a large bowl, beat the egg yolks and sugar together with a whisk or a rotary or electric beater until light and lemon colored. Beating constantly, pour in the milk in a thin stream.

    5. Then return the mixture to the saucepan and cook over low heat, stirring constantly with a wooden spoon until the custard thickens enough to coat the spoon lightly. Do not let it come anywhere near the boil or it may curdle.

    6. Remove the vanilla bean and cinnamon stick, add the rice to the custard and cook over low heat for 2 minutes, stirring constantly with a fork.

    7. Pour the pudding into a deep platter or a baking dish about 12-by-8 inches and no more than ½ inch deep. Cool to room temperature and just before serving, sprinkle the top lightly with cinnamon.

    NOTE:
        In Portugal it is traditional to sprinkle the cinnamon through a hand-cut paper doily to form a pattern on the rice. If you like, use a readymade doily.
     
    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Europe » Portugal
    Main Ingredient » Dairy » Milk
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Condiments » Vanilla
    Dish » Pudding

     





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