Portuguese arroz doce with egg yolks
Round-grain rice is cooked first in water, then slowly in milk scented with lemon and cinnamon; egg yolks and butter give it a creamy texture.
Portuguese arroz doce has family variations: some include egg yolks and others do not. This version for four incorporates them at the end, with lemon and cinnamon for aroma. Cook the rice until it begins to soften, then finish it in milk, stirring until creamy.
Method
- 01
Cook the rice
Put the rice, water, and salt in a saucepan. Cook over low heat for 12 minutes, until the rice begins to soften and the water has been absorbed.
12 min - 02
Infuse the milk
While the rice cooks, heat the milk with the cinnamon stick and lemon peel. Let it infuse, then remove the cinnamon and peel; set aside 30 ml of milk.
- 03
Prepare the yolks
Whisk the egg yolks with the sugar. Add the reserved 30 ml of milk and mix until combined.
- 04
Add the milk to the rice
Once the water has been absorbed and the rice is beginning to soften, pour in the hot infused milk. Stir and cook gently until the rice is tender and the mixture is creamy.
- 05
Incorporate the yolks and butter
Take the saucepan off the heat. Stir continuously as you gradually add the yolk mixture. Return the pan to the heat and stir until the rice thickens slightly. Add the butter and mix.
- 06
Serve
Spoon the rice into a serving dish or bowls and sprinkle ground cinnamon over the top.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.