Arroz Doce is the Portuguese version of the world classic rice pudding. What makes it so distinctive though, is the egg yolks added in the end. They turn the base of the rice pudding into a beautiful custard infused with citrus peel, painting it in the traditional golden colour of the Portuguese desserts. Let’s not forget the handmade cinnamon patterns on top! This absolute classic can be found in most Portuguese restaurants, from your casual tascas to the more high-end dinner spots. It’s the perfect autumn/winter dessert, and without a doubt, my favourite rice pudding recipe.
Authentic Portuguese Rice Pudding
An authentic Portuguese Arroz Doce only requires a few ingredients: full fat milk, sugar, rice, egg yolks, butter, cinnamon (both stick and powder), lemon peel, and vanilla. The type of rice you use is really important. In Portugal, arroz doce is usually made with Arroz Carolino, which is a local variety of short grain rice. Its high starch content guarantees a creamy rice pudding. To infuse the pudding, I like to use a combination of cinnamon powder, lemon peel, and vanilla seeds. Although the latter might not be considered traditional, I strongly recommend using it as it takes it to a next level!

To decorate your rice pudding, all you have to do is grab a pinch of cinnamon powder and squeeze it between your thumb and index finger as if you were about to snap your fingers. As the cinnamon falls you move your hand creating the patterns you want. If you are feeling fancy, you can use a stencil too.
Portuguese Arroz Doce Recipe
To make your Portuguese rice pudding, start by combining in a tall pan the Carolino rice, full fat milk, water, cinnamon stick, four strips of lemon peel, the seeds and shell of 1 vanilla pod, and a pinch of salt.

You then cook this mixture, stirring constantly, for about 30 to 45 minutes over medium heat or until the rice is cooked but still slightly al dente. The sugar goes in, you remove the lemon peel, cinnamon stick and vanilla pod shell.

You then lightly beat the egg yolks, and temper them with a couple of spoons of the cooked rice. Pour the tempered yolks into the rice pudding, turn of the heat, stir the mixture vigorously until the yolks are absorbed.

Add in the cold butter, mix well to combine. Transfer the rice pudding to small pudding bowls. Allow it to cool a little before decorating with the cinnamon powder.
Have you tried this recipe? Let me know in the comments!