Skip to content
Portuguese rice pudding
Dessert

Portuguese rice pudding

Portuguese rice pudding with lemon peel, cinnamon and egg yolks. Served cold with cinnamon patterns on top — a festive dessert.

TraditionalCelebrationChristmasDessertGluten-freePortuguese
Shopping List
Rate:
180 min total
6 servings
Very Easy

Ingredients

servings
Units

  • Rice pudding

    • 7.1 oz Short-grain rice
    • 1⅔ cup Water (for first simmer)
    • 4¼ cup Milk
    • 7.1 oz Sugar
    • 4 stk Egg yolks
    • 1 stk Lemon peel (strip)
    • 1 stang Cinnamon stick
    • 1 knivspids Salt
    • 2 tsp Ground cinnamon (for decoration)

Instructions

  1. 1

    Cook the rice

    1. Cook the rice in 400 ml water until the water is absorbed and the rice is half tender. Add milk, lemon peel and cinnamon stick. Simmer slowly, stirring, until the rice is soft (about 20 min). Remove lemon peel and cinnamon.
    25 min
    Pot
  2. 2

    Add eggs and chill

    1. Stir in sugar. Whisk egg yolks in a bowl. Temper by stirring in a little of the hot rice pudding, then return the mixture to the pot. Divide into bowls and chill for at least 2 hours. Sprinkle cinnamon patterns on top.
    5 min
    Bowl

Explore destinations

PortugalFood from around the world

Explore more

More dessert recipes

Details

Dietary

Allergens

MilkEggs

Restrictions

  • Contains milk
  • Contains Eggs

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in the fridge. Served cold.

Author

N

Nordmad

Keep a great tone in the comments. No ads, spam, or sensitive personal data.

Comments

Author

N

Nordmad