Name: Portuguese Creamy Rice Pudding with Lemon and Cinnamon
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Portuguese
Ingredients: 1 cup (200 g) short-grain or Carolina rice, rinsed until water runs clear; 1 1/2 cups (360 ml) water; 6 cups (1.5 L) whole milk; 1 cup (200 g) granulated sugar; 1 wide strip lemon peel, yellow part only; 1 cinnamon stick; 1/4 teaspoon fine sea salt; 2 large egg yolks, lightly beaten; Ground cinnamon, for dusting; Finely grated lemon zest, optional

Arroz doce is a beloved Portuguese comfort dessert, gently simmered in milk with lemon peel and a cinnamon stick until thick and velvety. Served chilled in small bowls with a dusting of cinnamon, often drawn into a decorative lattice, it is the centerpiece of family gatherings and Easter tables across Portugal.

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

Servings6

Yield6 servings

Nutrition Facts

Per serving (estimated)

395 kcalCalories
10 gFat
5 gSaturated Fat
66 gCarbs
1 gFiber
38 gSugar
11 gProtein
135 mgSodium
360 mgPotassium
280 mgCalcium
1 mgIron
2 mgVitamin C
210 mcgVitamin A

Ingredients

For the rice pudding

1 cup (200 g) short-grain or Carolina rice, rinsed until water runs clear
1 1/2 cups (360 ml) water
6 cups (1.5 L) whole milk
1 cup (200 g) granulated sugar
1 wide strip lemon peel, yellow part only
1 cinnamon stick
1/4 teaspoon fine sea salt
2 large egg yolks, lightly beaten

For serving

Ground cinnamon, for dusting
Finely grated lemon zest, optional

Directions

Combine the rinsed rice and water in a heavy-bottomed saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until most of the water is absorbed, about 8 minutes.
Pour in the milk, then add the sugar, lemon peel, cinnamon stick, and salt. Stir well to combine and bring back to a gentle simmer.
Reduce the heat to low and cook very gently, stirring frequently with a wooden spoon to prevent scorching, until the rice is tender and the pudding has thickened to a creamy, spoon-coating consistency, 30 to 35 minutes.
Remove the lemon peel and cinnamon stick. Slowly ladle about 1 cup of the hot pudding into the beaten egg yolks while whisking constantly to temper the eggs.
Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring constantly, for 2 minutes more without letting the mixture boil.
Transfer the pudding to a large bowl or six individual ramekins, then press plastic wrap directly onto the surface to prevent a skin from forming.
Chill until fully cool, at least 2 hours and ideally overnight, as the pudding firms up considerably when cold.
Just before serving, dust generously with ground cinnamon, traditionally piped through a fine-mesh sieve into a decorative lattice or zigzag pattern.
Serve cold or at cool room temperature in small bowls, finishing with a pinch of lemon zest if you like.

Cook’s Notes

Use whole milk for the richest, creamiest texture; low-fat milk yields a thinner, less satisfying pudding.
Stir frequently, especially during the last 15 minutes, as milk solids can scorch quickly on the bottom of the pan.
The pudding thickens noticeably as it chills, so stop cooking while it still looks slightly loose in the pan.
For the classic presentation, hold a small fine-mesh sieve over each bowl and tap the side to dust a thin cinnamon lattice on top.
Covered and refrigerated, arroz doce keeps well for up to 3 days; stir gently before serving to restore creaminess.