Arroz Doce- Cinnamon Rice Pudding-Uma Casa Portuguesa Cookbook

By amaliana

A prized batch of arroz doce provides a sweet ending for many family meals. This recipe produces a thin version of rice pudding, with savory juices enveloping the flavorful rice; it can be served in parfait glasses. Azoreans from Sao Miguel serve a more traditional thick pudding. It is spread out on a flat serving dish and decorated with cinnamon sprinkled through paper doilies. Children often prefer it served on a slice of sweet bread. If you would like the more traditional-style pudding, use 1 cup less liquid when making the rice, and stir constantly when cooking.

Ingredients

• 2 cups milk
• 2 cups water
• 1 strip lemon rind
• 1 2-inch cinnamon stick
• 1/4 teaspoon salt
• 1/2 cup short-grain or arborio rice
• 1/2 cup granulated sugar
• 1 egg
• Ground cinnamon

Details

Servings 4

Preparation

Step 1

In heavy saucepan, combine milk, water, lemon rind, cinnamon stick and salt; cover and bring to boil. Stir in rice; reduce heat to medium-low and cook, uncovered, for 35 to 40 minutes, or until almost tender, stirring often and scraping sides of pan. Add sugar and continue cooking over low heat for 5 minutes, or until riec is tender and almost all liquid is absorbed. Remove from heat.

Beat egg until light and stir vigorously into rice until well combined. retuen to heat for 1 minute, or until skightly thickened, stirring constantly.

Remove cinnamon stick and lemon rind. Spoon pudding into paerafait glasses and sprinkle with ground cinnamon. Serve at room temperature or cover and refrigerate for up to 4 days.