Portuguese Sweet Rice/ Arroz Doce

-

This recipe always brings back such wonderful childhood memories for me. The smell of this sweet rice cooking on the stove always puts a smile on my face. My mom never had a Christmas Eve celebration without this being on the table for everyone to feast on. I just hope that my children have the same sweet memories. This recipe is so wonderful because all of the ingredients get dumped into one pot and cooks slowly. You don't have to fuss or muss over it. You will need:

4 cups of whole milk
4 cups of water
2 cups of sugar
4 Tbs. of unsalted butter
Lemon rind from 1 lemon (you will need to remove the rind in big pieces with a pairing knife)
1 tsp. of salt
2 cups of rice (River Rice)
6 egg yolks that have been beaten
1 Tbs. of ground cinnamon

In a non-stick 6 quart pan over medium heat add milk, water, sugar, butter, lemon rind and salt. Stir and let it come to a boil. Add the rice slowly, constantly stirring. Let this mixture come to a boil and lower the heat to low. Stir occasionally just to ensure that the rice is not clumping up. Let it cook for about 45 minutes or until all the liquid has been absorbed. Remove the lemon rind. Add about 1/2 cup of the rice to the egg yolks to temper them. Then add the egg yolks to the rice, stirring vigorously to prevent making scrambled eggs. Pour the rice onto a serving dish. Sprinkle the top with cinnamon. I hope you enjoy this sweet rice as much as my family and I do.

Comments

  1. AnonymousOctober 11, 2011 at 12:36 AM

    I love this recipe it brings me back to my childhood.

    ReplyDelete
  2. DianaOctober 11, 2011 at 4:32 PM

    I feel the same about this arroz doce recipe. The smell sends me years back to when I was a little girl.

    ReplyDelete

Post a Comment

Popular posts from this blog

Baked Stuffed Shrimp

-
Image
This stuffing is so delicious. It is so much better than the stuffing that you get at some restaurants. You know, the kind that is 90% bread. Give it a try! You will not be disappointed! You will need: 1 lb. fresh lump crabmeat, shells removed 2 Tsp. of Old Bay Seasoning 4 Tbs. of extra virgin olive oil 3 Tbs. melted butter 1/2 cup of onions, minced 1/4 cup of green bell peppers, minced 1/4 cup of chopped parsley 2 garlic cloves, minced 1/4 cup of mayonnaise 1 egg, beaten 3 Tbs. of fresh lemon juice 1 Tbs. Worcestershire sauce 1 Tbs. hot sauce 1 1/2 cups of fresh homemade bread crumbs (few slices of good bread like Ciabatta, in a food processor with 1 Tbs. of extra virgin olive oil) fresh bread crumbs make a world of a difference 1/2 tsp. salt 1/2 tsp. freshly ground black pepper 2 lbs. jumbo shrimp, shelled, deveined and butterflied Preheat the oven to 375 degrees Farenheit. Line a 4 quart baking dish with foil and spray with non stick cooking spray. Place th
Read more

Portuguese Style Linguica Quiche

-
Image
    I adore any kind of quiche. I know that lots of women say that men don't like quiches. I promise you that this quiche is hardy enough for a man, LOL! This quiche is not made with a pie crust. I use hash brown patties for the crust and there's a whole lot of linguica and cheese in it also. Try it and you will not regret it! Here we go! Ingredients: 2 Tbs. extra virgin olive oil 2 cups of chopped linguica 1/2 of a medium sized onion, chopped 7 frozen hash brown patties, thawed 8 eggs 1 cup of milk 1 tsp. salt 1 tsp. freshly ground black pepper 1 tsp. garlic powder 1 cup of shredded Monterey Jack cheese Preparation: Preheat the oven to 400 degrees Fahrenheit. Crumble the hash brown patties, if you need to warm them up a little bit so they are easy to work with, please do so. Microwave them for about 1 minute. Press the crumble hash brown patties onto the bottom of a 9 inch deep dish pie plate. Place in the oven and bake for 10 minutes. Remove fro
Read more

Strawberry Shortcake Trifle

-
Image
This is the perfect dessert for Valentine's Day! The colors are beautiful and it tastes divine! Quick and simple to put together. Just make sure you have a beautiful bowl to present the dessert. I used this pretty punch bowl and it just makes a great presentation. You will need: 1 large store bought Angel Food Cake Strawberry Glaze 1 cup of sugar 3 Tbs. strawberry jello mix 3 Tbs. corn starch 1 cup water 1 lb. strawberries, sliced (save a few whole strawberries for garnish) Custard 8 oz. cream cheese, softened 1 14 oz. can of condensed milk 1 16 oz. container of frozen whipped topping, thawed To make the strawberry glaze you will need to add the sugar, jello mix and corn starch to a medium sauce pan. Whisk to combine. While whisking add the water. Place over medium heat and continue to whisk until the mixture comes to a boil. Boil for 1 minute. Set aside to cool. When the mixture has cooled add the sliced strawberries to the glaze and toss. To make the custard, you will need
Read more