Portuguese Rice Pudding Food

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 (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.

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.

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.

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.

RICE PUDDING PIE - FOOD FROM PORTUGAL

Steps:

• Wash the rice and set aside.
• In a pan place the water, the lemon peel, the cinnamon stick and a pinch of salt. Bring to high heat and simmer. Remove the cinnamon stick (reserve the cinnamon stick), pour the rice, stir, reduce to low heat and leave to cook about ten minutes.
• Meanwhile, heat the milk with the cinnamon stick and simmer (when the milk is boiled remove the cinnamon stick). When the rice is cooked, pour the milk, stir with a wooden spoon and cook over medium heat about 15 minutes until creamy. Stir once in a while.
• Add the sugar, stir and cook over medium heat about 15 minutes. Turn off the heat, remove the lemon peel and pour with the help of a ladle the rice in individual bowls. Sprinkle with cinnamon, allow to cool and serve.
• Line a pie pan with the puff pastry. Place in the bottom some dried beans for the dough doesn't rise when it goes to the oven. Bring to preheated oven at 180°C about 20 to 25 minutes.
• Turn off the oven and remove the beans. With the help of a ladle pour the rice pudding over the dough and spread it with the help of a spatula. Sprinkle with cinnamon, allow to cool and serve.