Arroz Doce (Portuguese Rice Pudding)

• 120 g Short-grain rice
• 1 liter Whole milk
• 1 pinch Fine sea salt
• 2 pieces Cinnamon sticks
• 1 tsp Dried lemon zest
• 120 g Caster sugar
• 3 Egg yolk
• 1 tsp Vanilla extract
• 1 tsp Ground cinnamon

1. Put the rice in a saucepan with the milk, salt, cinnamon sticks and dried lemon zest. Bring just to a gentle simmer over medium heat, stirring often so the rice does not catch. Reduce to low and cook at a bare simmer for 30 minutes, stirring regularly, until the rice is tender and the mixture looks creamy.
2. Stir in the caster sugar and continue to cook gently for 8 to 10 minutes, stirring more frequently as it thickens. The pudding should be thick enough that a spoon leaves a brief trail across the base of the pan. Remove from the heat and lift out the cinnamon sticks.
3. In a bowl, whisk the egg yolks with the vanilla extract. Whisk in a ladle of the hot rice mixture to warm the yolks, then pour the yolk mixture back into the pan, stirring constantly. Return to a very low heat for 2 to 3 minutes, stirring, until glossy and slightly thicker; do not let it boil.
4. Divide the arroz doce between serving bowls and leave to cool for 5 minutes so it settles. Dust evenly with the ground cinnamon just before serving. Serve warm or at room temperature.

Made this recipe? Rate it — a comment is optional.