Arroz Doce Cinnamon Rice Pudding Food

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!

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.

ARROZ CON LECHE (MEXICAN RICE PUDDING)

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.

ARROZ DOCE - CINNAMON RICE PUDDING

Steps:

• 1. In a heavy saucepan, combine milk, water, lemon rind, cinnamon stick and salt; cover and bring to a boil. Stir in rice; reduce heat to medium-low and cook, uncovered for 35-40 minutes, or until almost tender, stirring often and scraping sides of pan.
• 2. Add sugar and continue cooking over low hear for 5 minutes, or until rice is tender and almost all liquid is absorbed. Remove from heat.
• 3. Remove cinnamon stick and lemon rind. Pour pudding into a nice serving dish and sprinkle with ground cinnamon, or you can make a design, which my Grandmother almost always did. Serve room temperature or cover and refrigerate for up to 4 days.

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 (ARROZ DOCE)

Steps:

• In a large pot add water rice and butter and begin cooking, You want to cook the rice until almost all of the water has been obsorbed,
• in a seperate pot add milk and salt, on very low heat begin to warm the milk, You should warm the milk as the rice is cooking.
• When the rice is ready add in the warm milk, mix well you will need to keep a close eye on the rice now, the milk will start to thicken the rice and it could stick, continue stirring on medium heat until it thicken
• then add the sugar 1/2 a cup at a time mixing well.
• Finally take the 3 egg yolks and beat together slowing add to the rice mixture while stirring as to not scramble the egg. this will add that nice yellow color to the pudding.
• Plate and top with cinnamon. let stand 10-15 minute to thicken.

RICE PUDDING - ARROZ DOCE

Steps:

• 1. Place rice and milk in large pot and bring to simmer. Add the lemon peel and sugar. Cook over low heat, stirring occasionally until the rice is cooked - about 25 minutes.
• 2. Remove from heat, let cool. Add egg yolks one at a time, mixing well after each addition. Return rice mixture to stove and bring to a boil, stirring constantly.
• 3. Pour into serving dish, chill for at least 4 hours. Sprinkle cinnamon on top before serving.

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 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!