The Creamiest Portuguese Rice Pudding
Looking for the perfect rice pudding recipe? Look no further! In this post, I share my secret to making the best and creamiest rice pudding you've ever had. Whether you're a rice pudding lover or new to this dessert, you won't want to miss this recipe.
Equipment
- 1 6 quart Dutch Oven
- 1 pot for cooking rice
Ingredients
- 8 cups of whole milk
- 1 ⅓ cups of sugar
- 2 tablespoons of salted butter
- Peel from one lemon
- 2-3 cinnamon sticks
- ½ tsp salt
- 1 ⅓ cup of medium grain rice
- 2 ⅔ water
- 4 egg yolks at room temperature
- 1 tsp salt
Instructions
- Take 4 eggs and separate the egg yolks from the egg whites. Place them in different bowls. We will only be using the egg yolks for this recipe.
- Using the bowl that you put your egg yolks in, beat the egg yolk with either a whisk or an electric hand mixer. You want to get the egg yolk almost frothy. When finished, set aside.
- Pour milk, sugar, butter, lemon peel and cinnamon sticks into a pot on medium heat.
- While milk is slowly warming, place another pot with 2 ⅔ cups of water and 1 tsp of salt. Bring water to a boil.
- Make sure to wash rice thoroughly until water is clear.
- Once water begins to boil add rice and mix.
- In the meantime, keep an eye on the pot where the milk and other ingredients are coming to a boil. Once it has come to a boil, shut heat off and let sit as is until the rice is ready to be added.
- Once you have shut off the heat of the milk mixture, take about 1 cup of the milk into a bowl or cup. Set this milk aside and let cool off and come to room temperature while everything else is still cooking. Use a bowl where you can later mix the milk and egg yolks together.
- Rice will cook until water starts to soak into the rice and evaporate. When you see that there is no longer any water pour the rice as is into the milk mixture.
- Turn heat on medium for the milk mixture pot. Mix everything together into one pot and let boil for about 20-25 minutes.
- You can let it sit on its own for a few minutes, but if it starts to stick to the bottom of your pot, keep mixing it to avoid the rice from sticking.
- Stir in a figure 8 motion to not tear apart the lemon peel and to keep everything from sticking to the bottom of your pot.
- After 20 minutes, the mixture has thickened a little bit. Now add the egg yolks into the 1 cup of milk that you set aside earlier. The milk might still be warm. That is ok, as long as it is not boiling hot. Pour it in slowly while whisking. We don’t want scrambled eggs.
- Once this part is done, add this to the pot where the milk and rice have been cooking together. This is where the magic happens. Pour the milk and egg mixture into the pot gently and with a wooden spoon be sure to blend it all together slowly. Once you have poured the whole mixture together, continue mixing in a figure 8 motion. Everything will start to get thicker and creamier. This is what you want. Keep mixing for about 5 minutes. You will see that it will turn your mixture a little yellow, due to the eggs of course.
- After 5 minutes, turn the heat off. Remove all lemon peel and cinnamon sticks.
- Take your rice pudding and pour it into whatever serving tray you would like.
- Let sit out for about 2-3 hours. You want this to cool off. When it’s completely cooled off, sprinkle some cinnamon on top and place in the refrigerator covered with a plastic wrap.
- This will hold up for 5-6 days in your refrigerator.
- Bom apetite! Enjoy your dessert!
Nutrition
Serving: 1gCalories: 353kcalCarbohydrates: 53.4gProtein: 9.2gFat: 12.3gSaturated Fat: 6gTrans Fat: 12.3gCholesterol: 110mgSodium: 255mgPotassium: 295mgFiber: 0.4gSugar: 40gCalcium: 233mgIron: 3mg
Tried this recipe?Let us know how it was!