Arroz doce

A smooth rice pudding that coats the spoon, bound with egg yolks for a creamy texture and golden hue. The scent of lemon and cinnamon infuses slowly during cooking.

• Prep time: 10 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 528
• Protein: 16 g
• Carbs: 90 g
• Fat: 11 g

Ingredients

• 133.3 g White rice ( rinsed )
• 266.7 ml Mineral water
• 0.7 L Whole milk
• 100 g White sugar
• 2.7 piece Egg ( yolks only )
• 0.7 piece Citrus limon (L.) Burm. f. ( zest removed in strips )
• 0.7 piece Cinnamon stick
• 0.7 pinch Fleur de sel
• 0.7 tbsp Cinnamon powder optional ( for garnish )
• 133.3 g Carolino Rice ( well rinsed )

Instructions

1. Rice pre-cooking

   In a saucepan, pour the Carolino rice and water with a pinch of salt. Bring to a boil and cook until the water is completely absorbed by the grain. The rice should still be firm.

2. Milk infusion

   Add the milk, cinnamon stick, and lemon zest. Lower the heat. Stir regularly with a wooden spoon: the mixture should simmer very gently without ever sticking to the bottom.

3. Sweetening and thickening

   When the rice is tender and the milk has reduced by half, pour in the sugar. Stir for 2 minutes. Off the heat, take a ladle of hot milk and mix it with the egg yolks, then pour everything back into the saucepan, stirring vigorously until the cream coats the spoon.

Chef's tips

• Never stop stirring once the milk is added, the rice must release its starch without burning.
• Be sure to remove the zest and cinnamon stick before adding the egg yolks.
• Dust the cinnamon powder in traditional lattice patterns.

Storage

Keep in the refrigerator for up to 3 days. The rice will continue to absorb the cream and will be firmer the next day.