Arroz Doce: The Classic Portuguese Rice Pudding Recipe (2024)

FAQs

What is the history of arroz doce? ›

Arroz doce, also known as rice pudding, originated in Asia thousands of years ago and is a firm-favourite sweet treat in many cultures around the world.

To Rinse or Not to Rinse Rice

While we've mentioned before that this dessert gets its perfectly creamy texture from the starch that is released when the grains are cooking, we do suggest a rinse for this recipe in order to wash off excess debris and added starch.

Arroz con leche (rice with milk) is the Spanish and American type of rice pudding.

Rice pudding is a creamy mixture of rice and milk that is cooked until it's thick and soft. It can be sweet or savory. This raisin-studded dessert rice pudding is thickened with an egg, sweetened with sugar, and enhanced with vanilla.

rice pudding. sobremesa de arroz-doce a dessert of rice pudding. (Translation of arroz-doce from the GLOBAL Portuguese–English Dictionary © 2018 K Dictionaries Ltd)

The sweet, rich and creamy mixture is downright delish. You've got to love that it's made from simple ingredients like rice, milk, sugar and eggs.

Rice - I've tried all sorts of rice types and uncooked medium grain is by far the best for rice pudding, followed by risotto rice. Risotto rice (arborio) - needs extra liquid, add 1 cup (250ml) water into the saucepan with milk, and cook for 1 hr 20 minutes.

When you're feeling nauseated it can be one of the best things to eat. It helps soothe your stomach, provides calories, and the sweetness can help... With coconut and the sweet aromatic Indian spices, cinnamon stick, cardamom pods and star anise, this Coconut Rice Pudding is comforting and tasty all at the same time.

As a result, the rice in the pudding can become firm and hard when it cools down. It's a natural process that occurs with certain types of rice. To prevent this, you can try adding a bit more liquid or cream to the rice pudding before refrigerating it.

Nearly every culture has a version of the comfort food, from kheer in India, to Swedish risgrynsgot and champorado, the chocolate sticky rice pudding that is a staple in the Philippines. While the exact ingredients change, the basic elements are universal: Rice – short, medium, or long grain; white, brown, or black.

What do Brits call American pudding? ›

American puddings are closer to what the Brits would call "custard." A British pudding is a dish, savory or sweet, that's cooked by being boiled or steamed in something: a dish, a piece of cloth, or even animal intestine.

Serve each bowl of rice pudding topped with the fruit and its juices and, if you like, with the butter or nut butter stirred in and topped with a few chopped nuts or dried fruit.

Method. Put the rice, milk, 200ml of water, half the maple syrup or honey and the vanilla into a large pan. Give it a good stir, then place the pan on a very low heat. Cook gently for around 45 minutes, or until thick and creamy, stirring regularly.

Rice pudding thickens as it cools, but if you prefer it even thicker, whisk in a beaten egg as you heat the rice pudding mixture; continue cooking until the pudding thickens. To thicken rice pudding when it's already cooked and cooled, fold in some whipped cream.

Oven temperature is an important key to baking custards. If eggs are overheated by high temperatures over 325ºF, they curdle and get watery. Some people use a (messy and potentially dangerous) water bath to hold the baking dish of pudding.

Borrowed from Andalusian Arabic الرَّوْز (ar-rawz), from Arabic أَرُزّ (ʔaruzz, “rice”), from Ancient Greek ὄρυζα (óruza, “rice”), of Iranian origin.

In the Oxford Companion to Food, Alan Davidson writes: Rice pudding is the descendant of earlier rice pottages, which date back to the time of the Romans, who however used such a dish only as a medicine to settle upset stomachs.

The arroz con leche (rice with milk) is one of the oldest desserts in Spain. It was originally brought as a dessert when the Muslims conquered the South of the Iberian Peninsula. Today it is found all over Latin America.

However, some sources suggest that it originated in Spain during the Moorish rule in the Iberian Peninsula. Arroz con pollo was considered a one-pot meal, and its recipe traveled to the Spanish colonies in Latin America and the Caribbean, where it was adapted and influenced by local ingredients and cooking techniques.