Arroz Doce — Portuguese rice pudding

i. Origin & history

Arroz doce dates from at least the 15th century in Portugal. The decorative cinnamon top is the canonical finish — patterns include hearts, crosses, names, and elaborate scrolls. The yolk-rich version reflects Portugal's convent-baking tradition.

ii. Ingredients

Makes 6 servings · scroll the side panel to adjust

• 200 g short-grain rice
• 700 ml water
• 500 ml whole milk
• Zest of 1 lemon
• 1 cinnamon stick
• 200 g sugar
• 4 egg yolks
• Pinch salt
• Ground cinnamon for decoration

iii. Method

1. Boil rice in water with lemon zest 15 min until water absorbed.
2. Add milk and cinnamon stick; simmer 25 min until rice is very tender.
3. Stir in sugar; cook 5 min more.
4. Off heat, temper yolks with a ladle of warm rice; return to the pan; stir for 2 min over very low heat — must not boil.
5. Pour into shallow bowls. Cool to room temperature.
6. Dust the surface with ground cinnamon, using stencils or a steady hand to create patterns.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Modern arroz doce uses condensed milk for richness. Sherry arroz doce includes a splash. Brazilian arroz doce sometimes adds coconut milk.

vii. More from Spanish & Portuguese

• Payasam — South Indian milk pudding
• Rice Pudding — classic kheer
• Sholeh Zard — Persian saffron rice pudding
• Phirni — Indian ground-rice pudding
• Risalamande — Danish Christmas rice pudding
• Malabi — Levantine rose milk pudding