HOW TO MAKE PORTUGUESE RICE PUDDING
In this heartfelt recipe, Marcy Inspired shares her version of Portuguese Rice Pudding, a cherished family dessert passed down from her Portuguese mother-in-law. Made in honor of her mother-in-law’s 100th birthday, this rich and creamy pudding is a sweeter, thicker variation of arroz con leche. With her husband's seal of approval, Marcy recreates this nostalgic dish with love, celebrating tradition and family through food.
Video
Ingredients
- 1 ½ cups short grain rice, I use Jasmine
- 4 cups of whole milk to start may add more later
- 1 stick of butter ½ cup
- 1 cup of sugar
- 2 large pieces of lemon rind or 2 tsp. lemon extract
- 1 cinnamon stick
- powdered cinnamon for garnish
Instructions
- Place 4 cups of milk into a large sauce pan and set burner to medium high. As it begins to warm, add the lemon rind, the cinnamon stick,
- The butter and the sugar. Stir until all the butter is melted and milk is heated. Add in rice and reduce heat to low so that rice cooks at a low simmer for approximately 30 minutes, or until rice is fully cooked.
- Stir continuously to ensure it doesn't stick. (If liquid is absorbed before all the rice is cooked, you may need to add more milk.) When rice is fully cooked, place egg yolks in small bowl and lightly whisk them.
- You'll need to temper the eggs by taking about a Tbsp. of the hot rice and mixing it into the eggs. Then add a little more hot rice to the eggs and mix until the temperature of the eggs is gradually heated.
- Then pour the egg mixture into the hot pan of rice that should still be on the stovetop. Mix and continue cooking another 5 minutes, then remove cinnamon stick and lemon rind.
- Take rice pudding off the stove and pour into a shallow dish. Sprinkle with additional powdered cinnamon and let cool before eating.
Notes
The video and recipe were provided and produced by Marcy Inspired.
