Roz doce, Portuguese rice puddingTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 5 minutes
Cooking time: 40 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:152.1 kcal
Proteins:3 g
Fats:5 g
Carbohydrate:23.8 g
Fibers:1.4 g
Sugar:20 g
Cholesterol:70.3 mg
Sodium:80.3 mg
Calcium:91.1 mg
Energy:808 kcal
Proteins:16.1 g
Fats:26.4 g
Carbohydrate:126.7 g
Fibers:7.7 g
Sugar:106.5 g
Cholesterol:373.8 mg
Sodium:426.6 mg
Calcium:484.1 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
250
g
long grain rice
250
g
sugar
zest of 3 4 unsprayed lemons
750
ml
milk
3
egg yolks
2
ml
small pinch of salt
ground cinnamon
250
g
long grain rice
300
g
sugar
zest of 3 4 unsprayed lemon
1000
ml
milk
6
egg yolks
2
ml
small pinch of salt
1
ground cinnamon
100
g
butter
vanilla
METHOD
Jorge Tavares da Silva's method
- Bring the milk, rice and sugar to a boil over gentle heat; add the lemon zest when the mixture first begins to bubble;
- let cook over low heat for 20 minutes;
- remove from heat; add the egg yolks and salt;
- return to very low heat and stir while the egg yolks cook;
- pour into a shallow dish; decorate with the powdered cinnamon; serve hot or cold.
Manuel Dias's method
- Place the rice in a saucepan and cover with lots of water; let boil for 8 minutes; drain in a sieve;
- return the rice to the saucepan; add the milk, butter, vanilla and sugar; add the lemon zest when the mixture first begins to bubble;
- let cook over low heat for 20 minutes with the cinnamon stick;
- turn off the heat; add the egg yolks and the salt;
- stir well while the heat of the rice cooks the egg yolks;
- pour into a shallow dish; decorate with powdered cinnamon; serve hot or cold.
SOMMELIER
A Setubal Moscatel would be a perfect match for this dessert
CHEF'S NOTES
Since here in Portugal rice is practically indigenous, and because this dessert is inexpensive and easy to make, roz doce, or rice pudding is a part of every festival, wedding, communion and family celebration. There is also a variation, made in the same way but using vermicelli, which is called Aletria.
Often the crowning touch is the meticulous decoration done with powdered cinnamon which adorns the surface of the dessert. Arabesques, birds, letters of the alphabet and cabalistic signs are just a few of the motifs commonly used, depending on the whim of the cook.
We are offering two versions here, a richer one from Chef Manuel Dias of the Lisboa Plaza Hotel in Lisbon, containing more eggs and sugar and with a touch of butter, and the more common version from Jorges Tavares da Silva. The choice is up to you!
