Portuguese Rice Pudding
Ingredients
- 133.3 gWhite rice (rinsed)
- 266.7 mlMineral water
- 0.7 LWhole milk
- 100 gWhite sugar
- 2.7 pcEgg (yolks only)
- 0.7 pcCitrus limon (L.) Burm. f. (zest removed in strips)
- 0.7 pcCinnamon stick
- 0.7 pinchFleur de sel
- 0.7 tbspCinnamon powder (for garnish)
- 133.3 gCarolino Rice (well rinsed)
Method
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.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keep in the refrigerator for up to 3 days. The rice will continue to absorb the cream and will be firmer the next day.
