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ToggleArroz Doce is one of Portugal’s most cherished comfort desserts, a creamy sweet rice pudding often scented with lemon and cinnamon. It is a dish that appears at family gatherings, festive holidays, and village celebrations, carrying the warmth of tradition in every spoonful.
Served chilled or at room temperature, it is as much a part of Portugal’s culinary identity as pastéis de nata. Its simplicity hides the care behind its making, with slow cooking allowing each grain of rice to soak up milk, sugar, and flavour until irresistibly tender.
The final touch is its decoration, often a sprinkle or lattice pattern of cinnamon across the surface. It is a visual tradition as much as a culinary one, turning a humble pudding into something that feels special and rooted in heritage.
What Is Arroz Doce?
Arroz Doce translates simply as sweet rice, yet its charm is in the details. Short grain rice is cooked gently in milk, sugar, and lemon peel, then finished with egg yolks for richness. Cinnamon gives depth, while the lemon lifts the creaminess with subtle freshness.
The texture is creamy without being overly thick, allowing each spoonful to hold its shape yet melt in the mouth. It is a dessert that offers comfort without heaviness, making it equally welcome at the end of a meal or as an afternoon treat.
While the recipe is straightforward, its success depends on patience. The rice must be cooked slowly and stirred often so that the flavours marry perfectly. This care is what separates homemade Arroz Doce from rushed imitations.
Ingredients and Taste
The foundation is short grain rice, chosen for its ability to absorb liquid while remaining plump. Milk forms the base, enriched with sugar and flavoured with strips of lemon peel that infuse the pudding as it cooks.
Cinnamon is essential, added during cooking and sprinkled generously on top before serving. Egg yolks, stirred in at the final stage, lend a golden colour and velvety texture that makes the pudding indulgent yet balanced.
The taste is gentle but memorable. Sweetness is softened by the citrus brightness, while cinnamon adds a warming spice. The rice holds a slight bite, giving texture against the smooth creaminess of the custard like sauce.
A Taste of History
Arroz Doce has been part of Portuguese cuisine for centuries, with roots likely influenced by Moorish culinary traditions that valued rice, citrus, and aromatic spices. Over time, it became a household staple, made for both celebrations and quiet family meals.
It holds a strong place in festive customs, especially at Christmas, Easter, and weddings, where it symbolises abundance and hospitality. The practice of decorating the top with cinnamon patterns reflects a blend of artistry and cultural pride.
While variations exist across regions, from thicker, egg rich versions in the north to lighter styles in the south, the essence of Arroz Doce remains the same. It is a dessert that carries the soul of Portuguese home cooking to every table.
Today, it endures not just as a sweet treat but as a connection to shared memories. Each serving recalls the kitchens where it simmered slowly, the hands that stirred it patiently, and the joy of gathering to enjoy it together.
How to Make Arroz Doce (Sweet Rice Pudding)
Arroz Doce is a beloved Portuguese dessert, known for its creamy texture, delicate aroma of lemon, and gentle warmth of cinnamon. This comforting dish is often served at family gatherings and festive occasions. Expect rich, silky rice infused with citrus and spice, finished with a traditional cinnamon lattice. See the recipe card at the bottom for printable directions
Ingredients
For the pudding
- 200g short grain rice (such as arborio or paella rice)
- 1 litre whole milk
- 200ml water
- 200g granulated sugar
- 4 large egg yolks
- 1 cinnamon stick
- Zest of 1 large lemon (removed in strips, avoiding the white pith)
- Pinch of salt
For garnish
- Ground cinnamon (for dusting)
Cooking Instructions
Step 1: Prepare the base liquid
To begin, place water, a pinch of salt, lemon zest strips, and cinnamon stick in a medium saucepan. Bring to a gentle boil over medium heat. Transition to adding rice.
Step 2: Cook the rice
Add the rice to the boiling liquid and cook for 8–10 minutes, stirring occasionally, until it begins to soften but is not fully cooked. Move on to infusing with milk.
Step 3: Add milk gradually
Reduce the heat to low and slowly pour in the milk, stirring constantly to prevent the rice from sticking. Continue cooking gently so the grains absorb the milk evenly.
Step 4: Simmer to creaminess
Allow the rice to simmer for 25–30 minutes, stirring regularly until the mixture is thick, creamy, and the grains are tender. Transition to sweetening.
Step 5: Add the sugar
Stir in the sugar, ensuring it dissolves completely. Cook for another 5 minutes to blend the sweetness fully. Prepare to temper the egg yolks next.
Step 6: Temper the egg yolks
In a small bowl, whisk the egg yolks. Add a ladleful of hot rice mixture to the yolks while whisking to prevent curdling. Gradually stir the tempered yolks back into the pan.
Step 7: Thicken and finish
Cook over very low heat for 2–3 minutes until the pudding thickens further. Do not allow it to boil, as this will scramble the eggs. Remove the lemon zest and cinnamon stick.
Step 8: Transfer and cool slightly
Spoon the Arroz Doce into a shallow serving dish or individual bowls. Allow to cool slightly before garnishing.
Final Step: Garnish and serve
Dust with ground cinnamon, creating the traditional lattice pattern using a paper stencil or steady hand. Serve warm or at room temperature for the best flavour.
Variations and substitutions
- Rice substitute: If short grain rice is unavailable, use sushi rice for a similar creamy texture.
- Milk alternatives: Full-fat oat milk can be used for a dairy free version, though flavour will differ.
- Flavour twist: Add a splash of vanilla extract in place of lemon zest for a softer aroma.
Cooking Tips for Perfect Arroz Doce
- Stir often while cooking to prevent the rice from sticking or scorching.
- Temper the egg yolks carefully to avoid lumps.
- Use fresh lemon zest rather than bottled for the most vibrant citrus aroma.
- Make the cinnamon lattice after the pudding has set slightly for a clean pattern.
Portuguese Arroz Doce (Sweet Rice Pudding)
Ingredients
For the pudding
- 200 g short grain rice such as arborio or paella rice
- 1 litre whole milk
- 200 ml water
- 200 g granulated sugar
- 4 large egg yolks
- 1 cinnamon stick
- Zest of 1 large lemon removed in strips, avoiding the white pith
- Pinch of salt
For garnish
- Ground cinnamon for dusting
Instructions
- To begin, place water, a pinch of salt, lemon zest strips, and cinnamon stick in a medium saucepan. Bring to a gentle boil over medium heat. Transition to adding rice.
- Add the rice to the boiling liquid and cook for 8–10 minutes, stirring occasionally, until it begins to soften but is not fully cooked. Move on to infusing with milk.
- Reduce the heat to low and slowly pour in the milk, stirring constantly to prevent the rice from sticking. Continue cooking gently so the grains absorb the milk evenly.
- Allow the rice to simmer for 25–30 minutes, stirring regularly until the mixture is thick, creamy, and the grains are tender. Transition to sweetening.
- Stir in the sugar, ensuring it dissolves completely. Cook for another 5 minutes to blend the sweetness fully. Prepare to temper the egg yolks next.
- In a small bowl, whisk the egg yolks. Add a ladleful of hot rice mixture to the yolks while whisking to prevent curdling. Gradually stir the tempered yolks back into the pan.
- Cook over very low heat for 2–3 minutes until the pudding thickens further. Do not allow it to boil, as this will scramble the eggs. Remove the lemon zest and cinnamon stick.
- Spoon the Arroz Doce into a shallow serving dish or individual bowls. Allow to cool slightly before garnishing.
- Dust with ground cinnamon, creating the traditional lattice pattern using a paper stencil or steady hand. Serve warm or at room temperature for the best flavour.
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