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Desserts

Sweet Cinnamon Rice Pudding (Arroz Doce)

sjfegan

★ ★ ★ ★ ★ (0)
6
Servings

Ingredients

  • 185g (1 cup) Rice
  • 960ml (4 cups) Milk
  • 150g (3/4 cup) Sugar
  • 1 strip lemon or orange peel
  • 1 cinnamon stick
  • 4 egg yolks
  • Ground cinnamon, to garnish

Method

  1. Combine the rice with a little water in a saucepan and simmer for 10 minutes until the water is mostly absorbed.
  2. Add the milk, sugar, citrus peel and cinnamon stick, and continue simmering, stirring frequently, for
  3. –25 minutes until the rice is very tender and the mixture has thickened.
  4. Remove the peel and cinnamon stick.
  5. Temper the egg yolks with a little of the hot mixture, then stir back into the pan.
  6. Cook over low heat for a further 2–3 minutes, stirring constantly, until slightly thickened (do not boil after adding the eggs).
  7. Pour into a serving dish and dust with ground cinnamon, often in a decorative pattern, before serving warm or chilled.

Introduction: A creamy rice pudding flavoured with cinnamon and citrus peel, a beloved dessert reflecting Iberia’s access to both rice cultivation and the era’s expanding spice trade.

Cultural Background: Rice pudding held a treasured place in Iberian dessert tradition, and this version, richly spiced with cinnamon obtained through active trade routes, reflects the increasingly global pantry available to households during this transformative era.

Tips: Stir frequently throughout cooking to prevent the milk from catching on the bottom of the pan. Temper the egg yolks carefully to prevent them from scrambling.

Variations: Adjust the sweetness to taste. Create a decorative pattern with the cinnamon on top for a festive presentation.

Storage: Store covered in the refrigerator for up to 4 days.

Reheating: Serve chilled or at room temperature; if reheating, do so very gently to avoid curdling.

Nutrition: Per serving (approx.): 280 kcal, 8 g protein, 8 g fat, 44 g carbohydrate.

FAQs:

Q: Was cinnamon widely available in Iberia during this era?

A: Access to spices like cinnamon expanded significantly as new maritime trade routes opened during the Age of Exploration, though such spices remained relatively costly.

Q: Is this dish a direct ancestor of modern Portuguese rice pudding?

A: Yes, arroz doce remains a beloved traditional dessert in Portugal today, with roots reaching back through this era of expanding trade and culinary exchange.

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