O arroz doce é uma das sobremesas mais queridas e tradicionais de Portugal, evocando memórias de festas de família e momentos de conforto. A sua textura cremosa e o perfume delicado da canela e do limão tornam-no irresistível. Esta receita clássica é simples de fazer e o resultado é sempre um sucesso. Para um toque diferente, pode aromatizar o leite com uma vagem de baunilha ou adicionar umas gotas de vinho do Porto no final da cozedura.

Ingredientes

  • 250gr Arroz carolino
  • 1 litro Leite meio gordo
  • 250ml Água
  • 200gr Açúcar
  • 2 Cascas de laranja
  • 2 Paus de canela
  • 1 Colher café de sal
  • 6 Gemas
  • Canela em pó
  • Hortelã chocolate

Preparação

  1. Leve ao lume o leite com a água, com o pau canela, o sal, a casca de laranja e deixe levantar fervura durante 3 minutos, retire o pau canela e a casca de laranja.
  2. Acrescente o arroz e deixe cozer em lume brando mexendo sempre.
  3. Adicione o açúcar misturando muito bem.
  4. Depois de arrefecer um pouco, junte as gemas batidas.
  5. Disponha em taças e decore com hortelã chocolate e canela em pó.

For our friends around the world craving a taste of Portuguese comfort, here is the English version of this beloved recipe.

Portuguese Rice Pudding (Arroz Doce)

Arroz Doce is the quintessential Portuguese comfort dessert, a creamy and fragrant rice pudding that holds a special place in the nation’s heart. Traditionally served at celebrations, holidays, and family gatherings, its gentle sweetness and comforting warmth make it a timeless classic. The use of Carolino rice, a native short-grain variety, is key to its signature creamy texture, as it absorbs the milk and flavours beautifully.

The magic of this dish lies in its simplicity, relying on just a few ingredients to create something truly special. Infused with cinnamon and fresh orange or lemon peel, the pudding is enriched with egg yolks, which give it a characteristic creamy consistency and a lovely pale yellow hue. The final dusting of cinnamon, often in intricate patterns, is the classic finishing touch to this much-loved dessert.

Ingredients

  • 250g Carolino or other short-grain rice (like Arborio)
  • 1 litre Semi-skimmed milk
  • 250ml Water
  • 200g Caster sugar
  • 2 strips of Orange peel
  • 2 Cinnamon sticks
  • 1 tsp Salt
  • 6 Egg yolks
  • Ground cinnamon, for dusting
  • Chocolate mint leaves, to garnish (optional)

Method

  1. In a saucepan, bring the milk, water, cinnamon sticks, salt, and orange peel to a boil and let it simmer for 3 minutes. Remove and discard the cinnamon sticks and orange peel.
  2. Add the rice to the infused milk and let it cook over a low heat, stirring constantly to prevent it from sticking.
  3. Once the rice is cooked and the mixture is creamy, stir in the sugar until it is completely dissolved.
  4. Remove the pan from the heat and allow it to cool slightly. In a separate bowl, lightly beat the egg yolks. Temper the yolks by gradually whisking in a few spoonfuls of the warm rice mixture, then stir the tempered yolk mixture back into the pan.
  5. Pour the rice pudding into individual bowls or a large serving dish. Garnish with a dusting of ground cinnamon and chocolate mint leaves, if desired. Serve warm or chilled.