PORTUGUESE RICE PUDDING {ARROZ DOCE}
Portuguese Rice Pudding, Arroz Doce, is a traditional Portuguese Christmas dessert recipe made with rice, sugar, milk, eggs, cinnamon, and lemon peel.
Provided by Kat Jeter & Melinda Caldwell
Categories Dessert
Time 40m
Number Of Ingredients 10
Steps:
- Cook rice according to the package instructions.
- In a small pot heat your milk, stopping just before it begins to simmer.
- In a small bowl whisk the eggs yolks and then temper them by very slowly pouring just a bit of the hot milk into the eggs and whisking quickly so that they do not cook. Add the tempered eggs to the hot milk whisking constantly.
- Add the sugar, butter, vanilla, and lemon rinds to the milk and whisk together.
- Pour the milk mixture into the cooked rice and stir together.
- Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15-20 minutes until you reach an oatmeal consistency.
- Once the pudding has reached the desired texture remove the lemon peels and divide the rice pudding into dishes, or pour into one large dish, and let cool.
- Once the pudding has cooled to room temperature use a stencil and ground cinnamon to create a design on top. This is optional. If you would like to save time you can sprinkle a bit of cinnamon over the top of your rice pudding.
- Serve immediately or store in refrigerator until needed
Nutrition Facts : Calories 252 kcal, Carbohydrate 48 g, Protein 4 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 59 mg, Sodium 45 mg, Sugar 28 g, ServingSize 0.66 cup, Fiber 1 g
ARROZ DOCE (PORTUGUESE SWEET RICE)
This was always a family staple and while searching the Portuguese recipes, I noticed it wasn't there and I just have to add it.
Provided by Jennie6698
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil in medium saucepan.
- Add rice and cover, simmering for 20 minutes.
- Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
- It will also thicken some while cooling.
- Pour into one large serving plate and remove lemon rind.
- Spread flat and allow to cool on wire rack.
- You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
- Serve at room temp, but refrigerate uneaten portion.
PUERTO RICAN RICE PUDDING (ARROZ CON DULCE)
The food columnist of our local newspaper attended a Cinco De Mayo party where this delicious pudding was served. She couldn't help but have three servings! Shredded coconut and coconut milk make this recipe tropical and special.
Provided by Raquel Grinnell
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat.
- Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often.
- Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves.
- Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.
- Can be served warm or cold.
Nutrition Facts : Calories 758.5, Fat 24.8, SaturatedFat 19, Cholesterol 38.9, Sodium 199.5, Carbohydrate 121.5, Fiber 3.7, Sugar 57.2, Protein 16.2
ARROZ CON LECHE (MEXICAN RICE PUDDING)
Rice pudding (arroz con leche) made the traditional Mexican way, with both whole and evaporated milk and an aromatic touch of cinnamon.
Provided by rorozco
Categories World Cuisine Recipes Latin American Mexican
Time 40m
Yield 10
Number Of Ingredients 7
Steps:
- Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
- Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
- Serve warm or cold. Sprinkle each portion with ground cinnamon.
Nutrition Facts : Calories 443.2 calories, Carbohydrate 73.1 g, Cholesterol 39 mg, Fat 11.1 g, Fiber 0.7 g, Protein 13 g, SaturatedFat 6.5 g, Sodium 150.8 mg, Sugar 39.6 g
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ARROZ DOCE – PORTUGUESE RICE PUDDING RECIPE
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- Put the rice in a medium saucepan and cover it with water. Add in the milk, cinnamon stick, lemon peel and a pinch of salt. Split the vanilla pod, scraping the seeds out, add both the pod and the seeds to the saucepan.
- Place it over medium heat, cook the mixture stirring occasionally utill the rice is fully cooked - around 30-35 minutes. The mixture should be very creamy and moist. Add the sugar, stirring for another minute. Remove it from the heat, pull out the vanilla pod, the cinnamon stick and the lemon peel.
- In a small bowl, combine the egg yolks and 1tbsp of the cooked rice. This process will temper the yolks, which means gently increase its temperature, preventing the eggs from scrambling when added to the hot mixture.
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