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Recipe
Portuguese sweet rice Recipe
Easter is coming and this is one of the most traditional Portuguese desserts and all over the country you will find it.
There are different local ways to make it. This is our family recipe.
It’s absolutely delicious!
Portuguese
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1381g | |
| Calories 1850 | |
| Calories from Fat 234 | 13% |
| Total Fat 26.1g | 33% |
| Saturated Fat 12.71g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 468mg | 156% |
| Sodium 240mg | 10% |
| Potassium 952mg | 27% |
| Total Carbs 371.15g | 99% |
| Dietary Fiber 2.4g | 8% |
| Sugars 225.9g | 151% |
| Protein 34.3g | 55% |
Ingredients Convert Measures
- 2 cups water
- 1 cup white rice (round grain)
- a pinch of salt
- 2 cups hot milk (whole works best)
- 1 cup sugar
- 1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
- 2 egg yolk slightly beaten
- 1 cinnamon stick
- cinnamon for topping
Directions
- Bring water to a boil in medium saucepan with a pinch of salt.
- Add rice and cover, simmering for 20 minutes.
- Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal (or risotto) consistency, about 15-20 minutes.
- It will also thicken while cooling.
- Remove from heat and carefully stir in the egg yolks.
- Pour into one large serving plate and remove lemon rind and cinnamon stick.
- Spread flat and allow to cool.
- You can be decorative with cinnamon by pinching a bit between your fingers and place it while your hand is no more than an inch away from the rice (criss cross patterns are traditional, or you can write some words – it takes some practice), or you can just dust the entire top with the cinnamon.
- Serve at room temp, but refrigerate uneaten portion.
March 16, 2008 06:59