Aunt Fannys Portuguese 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!

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

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.

AUNT FANNY'S PORTUGUESE RICE PUDDING

Steps:

• Combine raisins and Port wine in a small bowl and set aside to plump.
• Wash and drain the rice.
• Place in large saucepan with plenty of water to cover.
• Stir, and bring to 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 lowest possible heat and cook gently, stirring occasionally, until milk is absorbed.
• Continue in this manner until you have used all the milk.
• Remove cinnamon sticks.
• With the last 1/2 cup milk, stir in the sugar, butter, ground cinnamon, and the plumped raisins.
• When the last addition of milk is made, turn off heat and evaluate the consistency bearing in mind that it will thicken as it cools.
• Add 1/4 cup to 1 cup of milk as desired (can be cold milk).
• TIP: Stir rice frequently but NOT constantly because it will become gummy.

PORTUGUESE RICE

Steps:

• In a 4-quart medium saucepan heat the oil over high heat until hot. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley and cilantro and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender.
• Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.