Arroz Doce

Ingredients

• 250 gcarolino rice
• 1 Lwhole milk
• 250 gsugar
• 6egg yolks
• 1strip of lemon peel
• 1cinnamon stick
• 40 gbutter
• 1 pinchfine sea salt
• 2 tbspground cinnamon — for the pattern on top

Method

1. Begin by gently warming 1 liter of whole milk in a medium saucepan over low heat. Add a strip of lemon peel and a cinnamon stick to infuse the milk with subtle flavors. Stir occasionally to prevent the milk from scorching, and remove from heat just before it reaches a simmer.
2. In a separate large saucepan, bring 1 liter of water to a boil. Add 250 g of carolino rice and a pinch of fine sea salt. Cook the rice until it is tender but not mushy, about 10 minutes. Drain the rice and set aside.
3. Return the saucepan with the infused milk to low heat. Gradually add the cooked rice to the milk, stirring continuously to ensure even distribution and prevent sticking. Continue to cook over low heat until the rice absorbs most of the milk and the mixture thickens, becoming creamy.
4. In a small bowl, whisk together 6 egg yolks and 250 g of sugar until the mixture is pale and smooth. Slowly add a ladleful of the hot rice mixture to the egg yolks, whisking constantly to temper the eggs and prevent them from curdling.
5. Gradually pour the tempered egg mixture back into the saucepan with the rice, stirring continuously. Cook over low heat until the mixture thickens further and reaches a custard-like consistency. The arroz doce should be thick enough to coat the back of a spoon.
6. Remove the saucepan from heat and stir in 40 g of butter until fully melted and incorporated. This will add richness and a glossy finish to the dish.
7. Transfer the arroz doce to a serving dish or individual bowls. Allow it to cool slightly, then sprinkle 2 tablespoons of ground cinnamon evenly over the top. Serve warm or chilled, allowing the flavors to meld and the texture to firm up slightly.