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Portuguese

Arroz doce

A classic Portuguese rice pudding cooked slowly with milk, lemon peel, and cinnamon, then enriched with egg yolks for its familiar golden creaminess. Serve it in shallow dishes with a dusting of cinnamon in a simple traditional pattern.

Arroz doce — Portuguese — ChefSnap
10 minsPrep
35 minsCook
4Serves
MediumDifficulty
390 kcal per serving11g protein 64g carbs 10g fat
Watch it made — Arroz doceWatch it madeVan Oliveira · 6:15

Ingredients

Method

  1. Rinse the rice briefly, then place it in a small heavy saucepan with the water, lemon peel, cinnamon stick, and salt.
  2. Bring to a gentle boil and cook over low heat, stirring occasionally, until the water is mostly absorbed and the rice is tender but not dry.
  3. Warm the milk in a separate pan or microwave until hot but not boiling.
  4. Add the hot milk to the rice a ladleful at a time, stirring often and letting the rice absorb it gradually before adding more.
  5. Continue cooking gently until the rice is very creamy and the grains are soft, about 20 minutes.
  6. Stir in the sugar and cook for 3 to 5 minutes more, keeping the mixture loose and creamy.
  7. Beat the egg yolks in a bowl, then whisk in a few spoonfuls of hot rice mixture to temper them.
  8. Remove the saucepan from the heat, discard the lemon peel and cinnamon stick, and stir the tempered yolks into the rice.
  9. Return the pan to very low heat for 1 to 2 minutes, stirring constantly, until glossy and slightly thickened; do not let it boil.
  10. Spoon into two shallow dishes and let cool to warm or room temperature.
  11. Dust with ground cinnamon just before serving.

Common questions

Can I substitute arborio or another rice if I can’t find Carolino rice?

Yes. Short-grain pudding rice is the closest substitute. Arborio works too, though it can be a little firmer. Avoid long-grain rice, which stays separate and won’t give the creamy, pudding-like texture this dessert needs.

How do I know when to add the milk and how long should the rice cook?

Add the hot milk gradually after the rice has absorbed most of the water and feels tender. The milk stage usually takes about 15–20 minutes, and the final mixture should be very creamy, not thick or dry.

What are the most common mistakes when making arroz doce?

The biggest mistakes are adding cold milk, rushing the liquid too fast, and cooking on heat that’s too high. That can make the rice uneven or scorch the bottom. Also avoid overcooking after adding the yolks, or they may curdle.

How should I store leftover arroz doce, and can I reheat it?

Store it covered in the refrigerator for up to 3 days. It thickens as it chills, so loosen it with a splash of milk when reheating. Warm it gently over low heat or in the microwave in short bursts, stirring often.

How is arroz doce usually served, and can I make it ahead?

Serve it chilled or at cool room temperature in small bowls, dusted with ground cinnamon. It’s a good make-ahead dessert because the flavor improves after resting, but add the cinnamon just before serving for the best appearance.