Arroz Doce (Portuguese Rice Pudding)

Method

1. 1

   Bring a pot of water to a boil and simmer the rice 10 minutes; drain well.

2. 2

   Return the rice to the pot with the milk, the strips of lemon peel and the cinnamon stick.

3. 3

   Cook over low heat, stirring often to keep it from catching, until the rice is tender and the mixture turns creamy, about 25 minutes.

   💡 Stir often, especially near the end — milk-based puddings scorch fast on the bottom the moment you look away.

4. 4

   Remove from the heat and fish out the lemon peel and cinnamon stick.

5. 5

   Stir in the sugar until dissolved.

6. 6

   Temper the egg yolks by whisking in a spoonful of the hot rice mixture, then stir the yolks back into the pot. Return to low heat and thicken gently for 2 minutes without letting it boil.

   💡 Yolks make it golden and rich — and scramble at a boil. Low, slow, brief.

7. 7

   Pour into a serving platter, smooth the top, and dust with the ground cinnamon, drawing your lattice pattern while it's still soft enough to hold the design. Serve warm or cold.