Rice Pudding Arroz Doce Food

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.

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.

SWEET RICE PUDDING - ARROZ DOCE - PORTUGAL

Steps:

• Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
• In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil.
• Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
• Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
• When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved.
• The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
• Pour onto flat serving platters or individual dishes.
• Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill.
• Serve chilled or remove from the refrigerator 20 minutes before serving.

PUERTO RICAN RICE PUDDING (ARROZ CON DULCE)

Steps:

• Cook the rice with water according to package directions until the liquid has just been absorbed (rice will not be thoroughly cooked). Remove from heat.
• Warm the three milks with the cinnamon stick, cloves and ginger over medium heat for 15 minutes, stirring often.
• Add the milk, raisins and shredded coconut to the rice and simmer until the rice is soft, about 10-15 minutes. Remove cinnamon stick and cloves.
• Pour the rice into a low serving dish or platter. Sprinkle with ground cinnamon if desired.
• Can be served warm or cold.