Many countries have their own version of a comforting rice pudding recipe. Portuguese rice pudding is enjoyed in our home on special occasions and the leftovers are great for breakfast.
INGREDIENTS:
1 1/2 cups arborio rice
6 cups milk
3/4 cup granulated sugar
1 tablespoon butter
lemon peel of a whole average size lemon
2 egg yolks
cinnamon for dusting
METHOD:
In a large saucepan over medium high heat, stir together the rinsed and drained rice, milk, sugar, butter and lemon peel.
Bring to a boil but be sure to stir occasionally to prevent rice from sticking to the bottom of the pot. Once it comes to a boil, lower heat and simmer uncovered for approximately 25 minutes. Stirring regularly.
At this point whisk the egg yolks with a few spoonfuls of the hot rice. (This is called tempering). Off the heat, in a steady stream, stir the yolks into the rice pudding. Cook for an additional couple of minutes, stirring constantly.
Remove the lemon peels. Ladle into a large serving dish or into individual serving dishes.
Dust lightly with cinnamon.
Serve warm, room temperature or cold.
TIPS:
1. Use a vegetable peeler to cut lemon rind. Careful to not add any of the pith, or pudding will be bitter.
2. It is important to temper eggs before adding to a hot liquid to avoid scrambling.
