Rice Pudding Pie Food From Portugal Recipes

PORTUGUESE RICE PUDDING {ARROZ DOCE}

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

RICE PUDDING PIE - FOOD FROM PORTUGAL

Steps:

• Wash the rice and set aside.
• In a pan place the water, the lemon peel, the cinnamon stick and a pinch of salt. Bring to high heat and simmer. Remove the cinnamon stick (reserve the cinnamon stick), pour the rice, stir, reduce to low heat and leave to cook about ten minutes.
• Meanwhile, heat the milk with the cinnamon stick and simmer (when the milk is boiled remove the cinnamon stick). When the rice is cooked, pour the milk, stir with a wooden spoon and cook over medium heat about 15 minutes until creamy. Stir once in a while.
• Add the sugar, stir and cook over medium heat about 15 minutes. Turn off the heat, remove the lemon peel and pour with the help of a ladle the rice in individual bowls. Sprinkle with cinnamon, allow to cool and serve.
• Line a pie pan with the puff pastry. Place in the bottom some dried beans for the dough doesn't rise when it goes to the oven. Bring to preheated oven at 180°C about 20 to 25 minutes.
• Turn off the oven and remove the beans. With the help of a ladle pour the rice pudding over the dough and spread it with the help of a spatula. Sprinkle with cinnamon, allow to cool and serve.

PORTUGUESE RICE PUDDING

Steps:

• Combine currants and Port in a small bowl and set aside to plump.
• Wash and drain the rice. Place in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain rice in a colander, rinse with warm water, drain again and set aside. While rice is cooking, place 3 cups milk in a medium heavy bottomed saucepan, add cinnamon sticks, lemon zest, and salt. Bring to a simmer over medium heat. Turn off heat and let infuse until rice is ready.
• Place rice in another medium heavy bottomed saucepan, and ladle in 1 cup warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until milk is absorbed. Ladle in 1/2 cup warm milk, stir, and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). With the last 1/2 cup of milk, stir in also the sugar, butter, ground cinnamon, and the plumped currants in Port. When the last addition of milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add 1/4 cup to 1 cup additional milk (cold is fine) as desired. Turn pudding out into a medium serving dish or divide between six individual serving dishes and decorate top with ground cinnamon.
• Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with egg yolks, but has a voluptuous texture even without them, and is lower in fat. Stir the rice frequently but NOT constantly because it can become too gummy. The classic Portuguese seasonings are lemon and cinnamon, but not vanilla. Use ground cinnamon to decorate the top; easiest way is sifting through a doily.
• Port, or Porto, comes from Portugal and is considered one of the great dessert wines of the world. It is a fortified wine, meaning that brandy is added. Most Port is made from red grapes and is served after the meal. Ruby Port is full, fruity and young; tawny ports have been aged in casks and are mellower. One can also find white Port, which is made from white grapes, and is drunk before the meal.

SWEET RICE PUDDING - ARROZ DOCE - PORTUGAL

Steps:

• Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
• In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil.
• Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
• Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
• When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved.
• The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
• Pour onto flat serving platters or individual dishes.
• Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill.
• Serve chilled or remove from the refrigerator 20 minutes before serving.

PORTUGUESE SWEET RICE

Steps:

• In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil.
• Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.

ITALIAN RICE PIE

Steps:

• Beat eggs in very large bowl.
• Add sugar and mix well.
• Stir in cheese and vanilla until smooth and creamy.
• Add heavy cream and stir.
• Fold in cooled, cooked rice and then drained pineapple.
• Pour into a buttered 9-1/2 inch X 13-1/2 inch pain.
• Bake@325* oven for 1 hour.
• Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown.
• Refrigerate after throughly cooled.

KELLY'S RICE PUDDING PIE

Steps:

• Preheat oven to 350 degrees.
• Pie: Place bread in mixing bowl.
• add milk.
• Add rice, mix well by hand.
• Add sugar, applesauce, eggs& vanilla, mixing well each ingredient.
• Add oil, reserving enough to grease pie pan.
• Beat by hand for 1 minute.
• Pour mixture into greased 9" pie pan.
• Bake for 40 minutes.
• Glaze: cream together ingredients.
• Remove the pie from the oven, spread with glaze and return to oven for 5 minutes more.