June 26, 2016
Comfort Food, Desserts, Puddings,
Dairy, Rice, Portuguese, Budget-Friendly, Stove Top, Gluten-Free, Vegetarian, Milk, Kosher Dairy more
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"This is probably the most popular dessert in the Azores. Like all such things, the ingredients and techniques vary from home to home. This version is super creamy, but does take some time to put together - you might have a sore arm before your're done. This is truly a labor of love! NOTE: Time doesn't include 1 hour of rice soaking time - necessary before you start the recipe!"
Place the rice in a large bowl and add water to cover by more than an inch. Let sit for an hour.
In a medium saucepan, combine the drained soaked rice, the water, butter and lemon peels. Bring to a boil, and then lower the heat and continue to simmer until all the water has been completely absorbed. Stir occasionally so the rice doesn't stick to the pan. Remove the lemon peels.
In a large heavy saucepan, heat the milk until almost at a boil. Add the cooked rice and sugar and stir to combine. Bring to a boil, then lower heat and stir constantly until the rice has absorbed all the liquid. This takes about 30 to 45 minutes or until the rice has thickened to the point that if you take your spoon, you can separate the rice long enough to see the bottom of the pan.
Taste the rice to be sure it is cooked through. If not, add another 1 cup of very hot milk and stir again until it has been completely absorbed.
If you haven't already, separate the yolks from the whites. Beat the egg yolks with a whisk, and once the rice is cooked, add a couple of heaping spoonfuls of rice to the egg yokes, one spoonful at a time, stirring quickly. This will temper the eggs.
Once tempered, ,add the egg mixture to the rice and cook for another few minutes for the eggs to cook.
Pour the rice mixture into a large serving dish, or into individual serving bowls. Sprinkle with cinnamon, as a garnish.
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