Arroz Doce
A creamy Portuguese rice pudding sweetened with condensed milk and infused with cinnamon and lemon zest. Comfort in a bowl—elegant enough for dessert, simple enough for weeknight cooking.
- Total time
- 35 min
- Servings
- 6
- Calories
- 380
- Protein
- 8g
Ingredients
- 4 cups whole milk
- 1 cup short-grain white rice
- 1 can (14 oz) sweetened condensed milk
- 3 whole large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon fresh lemon zest
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon sea salt
- ¼ teaspoon ground cinnamon
Instructions
- 1
Pour 4 cups of whole milk into a heavy-bottomed 4-quart saucepan and bring to a gentle boil over medium-high heat, stirring occasionally. You should see small bubbles breaking the surface.
- 2
Add 1 cup of short-grain white rice to the boiling milk, stir once, and lower the heat to medium. The rice will begin to absorb the milk and soften. Stir occasionally to prevent the rice from sticking to the bottom.
- 3
Continue cooking, stirring every 2-3 minutes, for about 20-25 minutes. The rice is ready when it's completely tender, the grains are swollen and creamy, and most of the milk is absorbed—you should see only a small amount of liquid pooling at the bottom of the pan.
- 4
While the rice cooks, prepare the liaison: in a small bowl, whisk together 3 large egg yolks with 1 can (14 oz) of sweetened condensed milk, 0.5 teaspoon of vanilla extract, and 0.25 teaspoon of sea salt until fully combined and smooth.
- 5
When the rice is creamy and tender, slowly pour the egg yolk mixture into the hot rice, stirring constantly and vigorously with a wooden spoon. This prevents the eggs from scrambling and creates a silky, custard-like texture. Cook for another 2-3 minutes, stirring constantly, until the mixture is smooth and slightly thickened.
- 6
Remove the pan from heat and stir in 2 tablespoons of unsalted butter, 1 teaspoon of fresh lemon zest (use a microplane to get fine, thin strands), and 0.5 teaspoon of ground cinnamon until fully incorporated and the butter melts completely.
- 7
Pour the warm arroz doce into a serving dish or individual bowls. Dust the top with 0.25 teaspoon of ground cinnamon, using a fine sifter or shaker for an even coating. The pudding will continue to thicken slightly as it cools to room temperature.
- 8
Let cool for at least 15 minutes before serving. Arroz doce can be served warm, at room temperature, or chilled—all are traditional. Cover and refrigerate up to 3 days.
Tools you’ll need
- 4-quart heavy-bottomed saucepan
- wooden spoon
- small mixing bowl
- whisk
- microplane zester
- fine sifter or cinnamon shaker
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