Rice Pudding (Arroz Doce in Portuguese) is a simple dessert made with carolino rice, milk, sugar, lemon peel, and a cinnamon stick. Yet, the combination of these ingredients creates a creamy, aromatic, and truly comforting treat. It’s a traditional Portuguese dessert, especially popular in the Beira Interior and coastal regions.
Traditionally enjoyed at Christmas, but also during other religious celebrations and weddings, rice pudding carries symbolic meaning. In Coimbra, for example, it was served at weddings with an embroidered cloth, representing prosperity. Beyond Portugal, it’s a typical dessert in various parts of Europe, with origins tracing back to Asia, believed to date from the 16th century.
Although simple, it’s not a quick recipe to make. It requires time, patience, and love—but the results are worth it. Below, we share all the tips and steps you need to make a delicious, foolproof rice pudding.
Preparation
- Servings: 4 to 5 people
- Prep time: 70 minutes (10 minutes for prep, 60 minutes for cooking)
- Difficulty level: Easy
Necessary Tools
- 2 pots (medium and small)
- Wooden spoon or spatula
- Knife
- Fork
- Ladle (for liquids like soup or broth)
Ingredients – Rice Pudding
- 125 g (½ cup) carolino rice (or another short-grain rice like Arborio)
- 3 cups boiling water
- A pinch of salt
- 1 L (4 cups) whole milk
- Zest of 1 lemon or orange
- 2 cinnamon sticks
- 100 g (½ cup) sugar
- 2 egg yolks
- Ground cinnamon (to taste)
Rice Pudding – Step-by-Step Recipe
- In a medium pot, bring 3 cups of water to a boil with one cinnamon stick and the lemon zest. Add ½ cup of rice and a pinch of salt.
- Lower the heat and let it simmer for about 20 minutes, until the rice is fully cooked and soft. Cooking time may vary depending on the type of rice.
- When there are about 5 minutes left for the rice to finish cooking, heat the whole milk in a small pot. It doesn’t need to boil, but it should be very hot.
- Add the remaining lemon zest and the other cinnamon stick. This step is optional, but we enjoy the more intense lemon and cinnamon flavor, which enhances the aroma of the rice pudding.
- Once the rice is fully cooked, gradually add the hot milk, spoon by spoon, as the rice absorbs it. It’s essential to stir constantly, just like when making risotto.
- When the rice has absorbed almost all the milk and has a creamy consistency, with no liquid remaining (see image), remove the lemon zest and cinnamon stick. Add the sugar and stir until completely dissolved. Turn off the heat.
- In a separate bowl, whisk the egg yolks and incorporate a little of the rice pudding, stirring quickly so the yolks don’t cook and temper them.
- Add the yolks to the rice pudding, turn the heat to low, and stir vigorously until the eggs are fully incorporated and cooked. The mixture should be creamy with a yellowish color. Turn off the heat.
- Serve the rice pudding in small bowls or on a shallow dish to cool, and sprinkle with ground cinnamon to taste.
Serving and Accompaniments
Traditionally, rice pudding is served as a simple dessert, with or without cinnamon, depending on your preference. However, nothing stops you from enjoying it as a snack, paired with tea or coffee. It can be eaten hot or cold—we personally prefer it warm.
For decoration, feel free to get creative. Traditionally, a checkerboard pattern is drawn by hand using cinnamon. You can also use Christmas or other cookie cutters to create different designs. We like using star-shaped molds: dip them in cinnamon and press them onto the rice pudding. Some even decorate with holly leaves. Let your creativity run free!
When it comes to wine, rice pudding pairs best with fortified and sweet wines. In this sense, we recommend a Moscatel de Setúbal, Port wine, or Madeira wine.
Tips and Variations
- Keep in mind that the rice will increase up to three times its original volume, so this recipe yields a substantial amount. It may seem like you’re making a small amount, but the pot fills up quickly. If you need a larger quantity, simply double or triple the ingredients above.
- The amount of water, milk, and sugar you use, as well as cooking times, can vary significantly depending on the type of rice. So always taste as you go to check if more or less is needed.
- A key tip: when cutting the lemon or orange peel, aim for a large, thin piece. During cooking, the peel tends to break down, making it harder to remove.
- Another important point is to add the sugar only at the end, when the rice has absorbed almost all the milk. Sugar slows down the cooking process, and instead of taking 30 minutes, it can take much longer (hours).
- If you can’t find carolino rice, you can use another short-grain rice that’s more widely available internationally, such as Arborio or sushi rice. The texture might vary slightly, but the result will still be creamy and delicious.
- You can also make some ingredient substitutions: instead of lemon peel, you can use orange peel. Some people add cream to make the pudding even creamier. You can also skip the egg yolks, which will result in a lighter-colored pudding without the egg flavor. And if you don’t like cinnamon, you can simply leave it out.
Storage and Reuse
Rice pudding can be stored in the refrigerator in a covered container or wrapped with plastic wrap for 3 to 5 days. In the freezer, it can last 1 to 2 months. Before serving, thaw and serve cold, or heat it in the microwave for a few seconds. It’s delicious either way!
Conclusion
Rice pudding is a dessert that fills Christmas tables, but it’s special at any time of the year. It’s a recipe that reminds us of home, of our mother or grandmother. It takes time to prepare and demands dedication and love, but ultimately, it’s worth it. It’s a sweet that warms the soul.
Bom Apetite!
Rice Pudding
Equipment
- 2 Pots (medium and small)
- 1 Wooden spoon or spatula
- 1 Ladle
- 1 Knife
Ingredients
- 125 g carolino rice
- 3 cups boiling water
- 1 l Whole milk
- Zest of one lemon or orange
- 2 Cinnamon sticks
- 100 g Sugar
- 2 Egg yolks
- Cinnamon to decorate
Instructions
- Boil 3 cups of water with a cinnamon stick and lemon zest.
- Add ½ cup of rice and a pinch of salt.
- Lower the heat and cook for about 20 minutes, until the rice is soft and fully cooked.
- When there are about 5 minutes left, heat the whole milk in a small pot.
- Add the remaining lemon zest and another cinnamon stick.
- Once the rice is fully cooked, gradually add the hot milk, one spoonful at a time, as the rice absorbs it, stirring constantly, just like a risotto.
- When the rice has absorbed almost all the milk and reached a creamy consistency with no liquid left (see image), remove the lemon peel and cinnamon stick.
- Add the sugar and stir until completely dissolved. Turn off the heat.
- Whisk the egg yolks and add a little of the rice pudding, stirring quickly so the yolks don’t cook and temper them.
- Add the yolks to the rice pudding, turn the heat to low, and stir vigorously until the eggs are incorporated and cooked.
- When the mixture becomes creamy and slightly yellow, turn off the heat.
- Serve the rice pudding in small bowls or on a shallow dish.
- Sprinkle with ground cinnamon to taste.
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