← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g short-grain rice (Carolino or risotto rice)
• 500 ml Water
• 1 lemon, peel only, in 2–3 wide strips
• 1 Cinnamon stick
• 1 pinch Salt
• 1 l whole milk, warmed
• 180 g Sugar
• 4 egg yolks
• 1 tsp ground cinnamon, to decorate

Method

1. Put the rice, water, lemon peel, cinnamon stick and salt in a heavy pan. Bring to the boil, then simmer over medium-low heat for 10–12 min, until most of the water has been absorbed.
2. Add the warm milk a ladle at a time, stirring often, letting each addition be absorbed a little before adding the next. Keep going for 25–30 min, until the rice is very tender and creamy.
3. Stir in the sugar and cook for 5 min more. Take the pan off the heat and fish out the lemon peel and cinnamon stick.
4. Beat the egg yolks in a bowl, then whisk in a ladle of the hot rice to warm them. Stir this back into the pan.
5. Return to very low heat and stir for 2–3 min, until slightly thicker. Do not let it boil or the yolks will scramble.
6. Spoon into a wide dish or small bowls and leave to cool for 1 hour. Dust ground cinnamon over the top in lines or a lattice and serve at room temperature or chilled.

Tips

• It thickens a lot as it cools, so take it off the heat while it still looks a little loose.
• Draw the cinnamon pattern by sprinkling it along the edge of a sheet of paper laid on the pudding.

Sources

Written in our own words after cross-checking these recipes:

Williams Sonoma Easy Portuguese Recipes