Portuguese Arroz Doce with Egg Yolks
A Portuguese rice dessert cooked in milk scented with lemon and cinnamon, enriched with egg yolks and finished with ground cinnamon.
Arroz doce has family and regional variations: some recipes include egg yolks and others do not. This version follows a preparation with egg yolks, round-grain rice, milk, lemon, and cinnamon. It is creamy when served and can be enjoyed warm or cold.
Method
- 01
Cook the rice
Put the rice, water, and salt in a saucepan. Bring to a boil, then simmer until the rice starts to soften and most of the water has been absorbed.
12 min - 02
Infuse the milk
While the rice cooks, heat the milk with the lemon peel and cinnamon stick. Remove the peel and stick before adding the milk to the rice.
- 03
Cook the rice in the milk
Gradually pour the infused milk over the rice and simmer, stirring often, until the grains are tender and the mixture is creamy.
- 04
Add the egg yolks and sugar
Beat the egg yolks with the sugar in a bowl. Gradually whisk in a little hot liquid from the pan to temper them. Stir the mixture into the rice and continue cooking gently until it thickens.
- 05
Add the butter and serve
Remove the pan from the heat, add the butter, and stir until incorporated. Spoon the arroz doce into a serving dish or bowls and dust with ground cinnamon. Serve warm or cold.
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.