Arroz Doce (Portuguese Rice Pudding)

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the short grain rice and water in a medium saucepan. Bring to a boil over medium-high heat.

   Ca. 5 min.

2. 2

   Reduce heat to low, cover, and simmer for 10-12 minutes, or until the water is mostly absorbed and the rice is par-cooked.

   Ca. 12 min.

3. 3

   Add the milk, granulated sugar, lemon zest, and cinnamon stick to the rice. Increase heat to medium-low.

   Ca. 2 min.

4. 4

   Cook, stirring frequently to prevent sticking, for 20-25 minutes, or until the rice is tender and the mixture has thickened to a creamy consistency.

   Ca. 25 min.

   Kokkens note: Stirring prevents the rice from sticking to the bottom of the pan and ensures even cooking.

5. 5

   Remove the lemon zest and cinnamon stick from the rice pudding.

6. 6

   In a small bowl, whisk the egg yolks with a pinch of salt. Take about half a cup of the hot rice pudding and slowly whisk it into the egg yolks to temper them.

   Ca. 2 min.

   Kokkens note: Tempering the egg yolks prevents them from scrambling when added to the hot pudding.

7. 7

   Pour the tempered egg yolk mixture back into the saucepan with the rice pudding. Stir continuously for 2-3 minutes over low heat until slightly thicker.

   Ca. 3 min.

   Kokkens note: Do not boil the pudding after adding the egg yolks, as this can cause them to curdle.

8. 8

   Remove from heat and pour the Arroz Doce into individual serving bowls or a large serving dish.

   Ca. 1 min.

9. 9

   Allow it to cool to room temperature, then chill in the refrigerator for at least 1 hour before serving.

   Ca. 1 t.

   Kokkens note: Chilling allows the pudding to set further and enhances the flavors.

10. 10

    Before serving, dust generously with ground cinnamon.

    Kokkens note: Use a stencil for decorative patterns if desired.