PORTUGUESE SWEET RICE / ARROZ DOCE
This is a traditional Portuguese pudding. I use Splenda so that my diabetic husband can enjoy a taste from his childhood.
Provided by saralouwho
Categories Dessert
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to a boil in a 2 1/2 quart covered saucepan, stir in rice and salt. Cover and reduce heat to low. Simmer until water is almost evaporated, abot 20 to 25 minute Rice will still be al dente.
- Stir in hot milk and lemon peel. Stir constantly and continue to simmer until mixture starts to thicken slightly, about another 20 minute.
- When rice is well cooked, stir in Splenda and cook until pudding has thickened to the consistancy of oatmeal. Rice should be very tender, about 5 to 10 more minute
- Remove from heat and fish out and discard lemon peel, pudding will continue to thicken as it cools.
- Pour into large flat serving platter. or individual serving plates to a thinckness of no more than 3/4 of an inch.
- Take a pinch of cinnamon between thumb and forefinger and rub together to dust the surface of the pudding.
- Variation. Take 3 egg yolks and beat in a small bowl. Tempper the eggs by putting 1/4 cup of pudding in the bowl and mixing well. Add to the pudding and quickly blend inches Makes almost a custard like consistancy.
Nutrition Facts : Calories 257.1, Fat 4.7, SaturatedFat 2.9, Cholesterol 17.1, Sodium 208, Carbohydrate 45.2, Fiber 1.4, Protein 7.2
PORTUGUESE SWEET RICE (ARROZ DOCE)
Sweet Rice is as individual as the cooks who make them. I've tasted sweet rice by different cooks, but I've never tried one that came close to the creamyness, and sweet, lemony flavour of my grandma's rice. This is her recipe. It takes about 30-45 minutes to make, but the results are well worth it.
Provided by may_duarte
Categories Dessert
Time 30m
Yield 1 casserole dish
Number Of Ingredients 8
Steps:
- Turn stove to maximum. In a large pot add water. Peel most of the rind from one lemon and add the peels to the pot. Set lemon aside and turn stove down to medium.
- Add salt and margarine.
- When water is boiling, add rice. Stir constantly.
- When most of the liquid boils away, add 1/2 cup of milk. Stir. Repeat this step until all the milk is added.
- Remove rind from pot.
- Grate the rest of the lemon zest and add it. Add sugar. Remove pot from element.
- Slowly stir in egg yolks. (add a little bit of milk to the yolks first).
- Return pot to the element just until the rice boils. Stir constantly to avoid burning!
- Pour into casserole dish and allow to cool slightly before covering.
- Just before serving, sprinkle cinnamon on top.
- Tip: for a stronger lemon flavour, use two lemons. Peel most of the rind from one for the cooking process, and grate most of the zest from a second lemon to add at the end. For a weaker flavour, use only one lemon and make it stretch for both.
ARROZ DOCE (PORTUGUESE SWEET RICE)
This was always a family staple and while searching the Portuguese recipes, I noticed it wasn't there and I just have to add it.
Provided by Jennie6698
Categories Dessert
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Bring water to a boil in medium saucepan.
- Add rice and cover, simmering for 20 minutes.
- Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
- It will also thicken some while cooling.
- Pour into one large serving plate and remove lemon rind.
- Spread flat and allow to cool on wire rack.
- You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
- Serve at room temp, but refrigerate uneaten portion.
ARROZ DULCE (SWEET RICE)
Make and share this Arroz Dulce (Sweet Rice) recipe from Food.com.
Provided by aronsinvest
Categories Dessert
Time 35m
Yield 8 , 8 serving(s)
Number Of Ingredients 10
Steps:
- Let rice and raisins soak in water to cover for approximately 30 minutes.
- Bring 2 cups water to boil in large saucepan.
- Drain rice and raisins and add to the boiling water with Cinnamon sticks and 1/4 cup sugar.
- Cook over low heat until rice is tender.
- Boil ginger root in 1/2 cup water for 5 minutes, strain and blend liquid with remaining 3/4 cup of sugar, coconut cream, milk and vanilla continue cooking over low heat.
- Add this mixture with butter to rice.
- Cover and continue cooking over low heat until milk is absorbed, stirring every 5 to 10 minutes.
- Spoon into a serving dish or custard cups and sprinkle with cinnamon.
Nutrition Facts : Calories 373.9, Fat 14.7, SaturatedFat 10.9, Cholesterol 23.8, Sodium 50.5, Carbohydrate 57.6, Fiber 1.5, Sugar 32.7, Protein 5
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