O arroz doce é uma das sobremesas mais queridas e tradicionais de Portugal, evocando memórias de infância e celebrações em família. Com a sua textura cremosa e o perfume reconfortante do limão e da canela, este clássico nunca falha em agradar. É a sobremesa perfeita para terminar qualquer refeição, seja um almoço de domingo ou uma festa especial.
Ingredientes
- 200 gr. de arroz carolino
- 1 l de leite gordo
- 250 gr. de açúcar
- 1 pau de canela
- 2 casquinhas de limão
Preparação
- Coza o arroz em água abundante cerca de 15 minutos ou até a água absorver toda e o arroz estiver bem cozido.
- Ferva o leite com o açúcar , o pau de canela e as casquinhas de limão e adicione-lhe o arroz.
- Leve a lume brando até o leite incorporar no arroz e começar a engrossar. Desligue e transfira para tacinhas.
- Deixe arrefecer completamente e coloque no frigorífico. Sirva passado umas horas, de preferência de um dia para o outro.
- 200g Carolino rice (or pudding/short-grain rice)
- 1 litre whole milk
- 250g caster sugar
- 1 cinnamon stick
- 2 wide strips of lemon peel
- Cook the rice in plenty of boiling water for about 15 minutes, or until the water has been completely absorbed and the rice is tender.
- In a separate saucepan, bring the milk to a boil with the sugar, cinnamon stick, and lemon peels. Add the cooked rice to the milk mixture.
- Reduce the heat to low and let it simmer gently until the milk has been incorporated into the rice and the mixture begins to thicken. Turn off the heat and transfer the pudding into small individual bowls or a large serving dish.
- Allow it to cool completely before placing it in the refrigerator. Serve after a few hours, or preferably the next day, once it’s well-chilled. You can dust the top with ground cinnamon before serving.
A timeless classic that spells comfort in any language, here is the English version of this recipe.
Homemade Rice Pudding
Rice pudding, or Arroz Doce, is one of Portugal’s most cherished desserts, a classic comfort food that is central to family gatherings, holidays, and celebrations. Its beauty lies in its simplicity: creamy rice slow-cooked in milk and delicately perfumed with lemon peel and a cinnamon stick. The result is a wonderfully rich, fragrant, and satisfying pudding that can be enjoyed either warm or chilled.
The secret to achieving the perfect creamy texture is using the right kind of rice. The recipe calls for Carolino, a Portuguese short-grain variety that is excellent at absorbing liquid and releasing starch, similar to Arborio or other pudding rice varieties. Cooking the rice in water first ensures the grains are perfectly soft before they begin to soak up the sweetened, aromatic milk.
In Portugal, this pudding is traditionally decorated with ground cinnamon, often in intricate lattice patterns, which adds a final touch of artistry and flavour. While this recipe is a beautiful, simple classic, many regional variations exist. Some add egg yolks at the end of cooking for an even richer, more custard-like consistency. However you choose to serve it, this is a dessert that brings a taste of pure comfort to any table.