Portuguese Rice Pudding

Revisiting an old favorite of ours.

It makes me think of my greatgrandma and makes me miss her even more.  I remember her standing over the stove with her apron around her waist, stirring and stirring the pot, the scent of lemon peel and cinnamon permeating the air.

Love it and when I'm having a day where I am really missing her, I always make this pudding.

My kids love it too which is always a bonus.

Arroz Doce
(Portuguese Rice Pudding)

Ingredients:

1 1/2 quarts of milk (6 cups)
1 1/4 cup of uncooked white rice
1 cup white sugar
2 eggs beaten
1 cinnamon stick

Over high heat, combine cinnamon stick, sugar and milk. When bubbles form at edges, stir in rice and reduce heat to medium-low.
Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated. Pour into serving dish, sprinkle with ground cinnamon and serve warm.
Refrigerate the leftovers.

Now, in my family we let it cool down a bit and then eat it warm, but I have to say that the next day, it tastes just as good cold out of the refrigerator.

Arroz Doce - Portuguese Rice Pudding!!!

 Last night I had made spaghetti for dinner, and we all know how easy that is right???

Well I was in the mood for some sort of dessert and didn't know what to make at first, and then I remembered my greatgrandma making Arroz Doce (portuguese rice pudding). She would make it for dessert after dinner, or for family get togethers. It's one of the most known portuguese desserts, and if you go to any portuguese restaurant anywhere in the world, you're sure to find it on the menu.

It's delicious and easy to make.

Arroz Doce
(Portuguese Rice Pudding)

Ingredients:

1 1/2 quarts of milk (6 cups)
1 1/4 cup of uncooked white rice
1 cup white sugar
2 eggs beaten
1 cinnamon stick

Over high heat, combine cinnamon stick, sugar and milk. When bubbles form at edges, stir in rice and reduce heat to medium-low.
Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated. Pour into serving dish, sprinkle with ground cinnamon and serve warm.
Refrigerate the leftovers.

Now, in my family we let it cool down a bit and then eat it warm, but I have to say that the next day, it tastes just as good cold out of the refrigerator.

This makes a great dish for a get together, church potluck etc.

Let me know if you try it :)



Over high heat, combine sugar and milk

and cinnamon stick. If you don't have the cinnamon stick, don't worry, just use ground cinnamon, it works as well.

When bubbles form at edges, stir in rice and reduce heat to medium-low.

Cook 60 minutes, stirring often, until rice is tender. Do NOT allow to boil.

Remove from heat, remove cinnamon stick and vigorously stir in beaten eggs, a little at a time, until well incorporated.

Pour into serving dish, sprinkle with ground cinnamon and serve warm.

YUMMY!!!!