Portuguese Sweet Rice Arroz Doce Recipes

HOMEMADE PORTUGUESE SWEET RICE PUDDING (ARROZ DOCE)

Steps:

• In a thick stock pot, add your milk, water, butter, and rice bring these items to a simmer over medium heat
• Once your rice is simmering add your lemon zest, extract, pinch of salt, and sugar
• Cook over Low heat for 25 minutes-stir frequently.
• Separate your egg yolks (if you have not done this earlier).
• After 25 minutes, remove rice from heat, and stir in 1 egg yolk at a time
• Place pot back on burner and cook on low heat for 5 minutes-stir frequently.
• Place in a nice serving dish, a Pyrex, or in individual cups. Refrigerate any leftovers
• Top with a generous amount of cinnamon & enjoy!

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.

ARROZ DOCE (PORTUGUESE SWEET RICE)

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.

CREAMY PORTUGUESE RICE PUDDING (ARROZ DOCE)

Steps:

• Place the water, salt, and lemon peel into a medium pan and bring to a boil. Then reduce the heat to low and allow the water to simmer with a lid on for about 15 minutes.
• Remove the lemon peel from the water with a slotted spoon and discard.
• Add the rice to the water and bring it back up to a boil. Then reduce it to a simmer and allow the rice to absorb all of the water (about 10 minutes).
• Now slowly add the hot milk, a bit at a time, to the rice mixture. After each addition (of about 1/2 cup), allow the liquid to absorb before adding the next batch of milk. Stir frequently and keep the heat low, so that the rice does not burn at the bottom of the pan. This should take about 25 to 30 minutes.
• Pour the rice into a serving dish. Sprinkle the top with the cinnamon and the lemon slice if you like.
• Chill the rice and then serve.

PORTUGUESE SWEET RICE (ARROZ DOCE)

Steps:

• 1. Bring water, milk, butter, and rice to a simmer. Add lemon peel, sugar, and pinch of salt.
• 2. Cook over low heat, stirring occasionally, for about 25 minutes or until rice is tender.
• 3. Remove from heat. Add in egg yolks one at a time, mixing after each addition. Stir in vanilla.
• 4. Return to heat and bring to a boil. Cook over low heat for an additional 5 minutes.
• 5. Remove lemon rind. Pour into a serving platter or individual dishes and sprinkle generously with cinnamon!

PORTUGUESE SWEET RICE (ARROZ DOCE)

Steps:

• Turn stove to maximum. In a large pot add water. Peel most of the rind from one lemon and add the peels to the pot. Set lemon aside and turn stove down to medium.
• Add salt and margarine.
• When water is boiling, add rice. Stir constantly.
• When most of the liquid boils away, add 1/2 cup of milk. Stir. Repeat this step until all the milk is added.
• Remove rind from pot.
• Grate the rest of the lemon zest and add it. Add sugar. Remove pot from element.
• Slowly stir in egg yolks. (add a little bit of milk to the yolks first).
• Return pot to the element just until the rice boils. Stir constantly to avoid burning!
• Pour into casserole dish and allow to cool slightly before covering.
• Just before serving, sprinkle cinnamon on top.
• Tip: for a stronger lemon flavour, use two lemons. Peel most of the rind from one for the cooking process, and grate most of the zest from a second lemon to add at the end. For a weaker flavour, use only one lemon and make it stretch for both.

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

PORTUGUESE RICE PUDDING (ARROZ DOCE)

Steps:

• Add rice and water to a medium or large pot and cook on medium high.
• Once the water starts to reduce (you should see very little water), mix with a wooden spoon.
• Add the milk, cinnamon stick and stir.
• Add the sugar and lemon and stir again.
• Bring the mixture to a gentle boil and add the butter and salt. Mix again.
• Leave the mixture on medium high to continue simmering. The mixture will eventually start to thicken quite a bit. This may take between 10 and 15 minutes. Mix occasionally to keep the rice from sticking to the bottom.
• Remove the cinnamon stick from the pot.
• Once the mixture thickens, pour 3 to 4 large spoons of the rice mixture onto the eggs and mix right away to avoid turning the eggs into scrambled eggs.
• Then add the egg mixture into the pot. Mix well.
• As soon as the rice reaches a gentle boil, remove the pot from the heat.
• Pour the rice mixture onto your favourite serving dish or individual ramekins.
• Sprinkle the cinnamon evenly over the rice pudding.
• Serve warm or refrigerate to serve cold... Nelson's favourite!

ARROZ DOCE / SWEET RICE

Steps:

• * Make sure have you rice rinsed and soaking in water for about an hour before you begin making the pudding.In a medium saucepan bring to a boil the rice, water, butter and lemon peels. Then lower the heat and continue to simmer until all the water has been completely absorbed. Making sure to stir occasionally so that the rice does not stick to the pan. Then remove the lemon peels.In a separate medium saucepan, heat the milk until almost at a boil and pour the rice, add the sugar and stir everything together and bring everything to a boil again. Then lower the heat and constantly stir until the rice has absorbed all the liquid. This takes about 30 to 45 minutes or until the rice has thickened to the point that if you take your spoon, you can separate the rice long enough to see the bottom of the pan. At this time you will need to sample the rice and see if it has cooked. If it hasn't you will need to add another 1 cup of very hot milk to it and stir again until it has been completely absorbed again.
• In a separate bowl you'll need to separate your eggs, since you will only be using the egg yokes. Beat the egg yokes and once the rice is cooked, you will add a couple of heaping spoonful's of rice to the egg yokes, one spoonful at a time. Then you will incorporate the egg mixture back into the rice pan and cook for another 5-10 minutes so that the eggs can cook.• It is very important to follow these steps and not jut put the egg yokes into the rice. If you do the eggs will cook and you will have scrabbled eggs.Last step is to pour rice pudding in serving dishes and decorate with cinnamon.