Light Arroz Doce (Portuguese Rice Pudding)
Why this recipe works
- Naturally creamy texture: Medium-grain rice releases starch as it simmers, giving the pudding body without needing cream.
- Gentle aromatic flavour: Lemon peel and cinnamon infuse the milk as the rice cooks, creating a clean, recognisably Portuguese flavour base.
- Balanced sweetness: A little lemon juice added at the end lifts the sweetness and keeps the pudding from tasting heavy.
Get the most out of this recipe
Timing notes
- Allow time to chill: The pudding needs at least 60 minutes in the fridge so it can set slightly while staying soft and spoonable.
- Best served cold: Dust with ground cinnamon just before serving to keep the surface neat and aromatic.
Texture tips
- Keep the simmer gentle: A bare simmer helps the rice soften evenly and prevents the milk from catching on the base of the pan.
- Stop before it looks too thick: Take it off the heat while it still looks slightly loose, as the rice will continue to absorb liquid while cooling.
Ingredient notes
- Use medium-grain rice: Medium-grain rice gives arroz doce its creamy texture; long-grain rice tends to produce a looser, less cohesive pudding.
- Avoid lemon pith: Use only the yellow peel, as the white pith can make the milk taste bitter.
Make-ahead tips
- Make ahead: Arroz doce is well suited to preparing in advance because it is served chilled and firms up as it rests.
- If serving warm: Warm gently over low heat with a splash of milk, stirring until smooth and creamy again.
Equipment you'll need
Ingredients
Instructions
- Use a microplane to remove 2 wide strips of lemon peel, avoiding the white pith. Juice the lemon and set the juice aside for later.
- Put the rice in a saucepan with the milk, salt, cinnamon stick and the lemon peel. Bring just to a gentle simmer over medium heat, stirring often so the rice does not catch.
- Turn the heat to low and cook at a bare simmer for 30 to 35 minutes, stirring regularly, until the rice is tender and the pudding looks creamy and slightly loose. If it thickens too quickly, lower the heat and keep stirring; it will continue to thicken as it cools.
- Remove and discard the cinnamon stick and lemon peel. Whisk in the caster sugar, vanilla extract and 1 tbsp of the reserved lemon juice, then cook for 2 to 3 minutes until the sugar has dissolved and the pudding is glossy.
- Divide the arroz doce between serving dishes and leave to cool to room temperature. Chill for at least 60 minutes until cold and set.
- Just before serving, dust the top with ground cinnamon. Serve chilled.
Recipe notes
Tips
- Keep the heat low and stir regularly, especially towards the end, to prevent the milk from catching and to keep the texture silky.
- For a looser, more traditional spoonable finish, stop cooking when it still looks slightly runny in the pan; it will thicken as it cools.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised milk and chill promptly once cooled.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with light brown sugar for a gentle caramel note.
Storage
- Refrigerate up to 3 days
- Cover and refrigerate. Serve cold, or loosen with a splash of low-fat milk and warm gently in a saucepan over low heat, stirring until smooth.
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Recipe overview
- Servings: 4 servings
- Total time: 2h (25min active)
- Difficulty: Easy
- Cuisine: Portuguese
-
Allergens:
Milk
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