Arroz DoceCreamy Rice Pudding

A festive comfort food with consistent seasonal search traffic.

• 6 servings
• Prep 10 mins
• Cook 35 mins
• Nacional (Portuguese heritage)

Arroz Doce uses short-grain rice cooked to release amylopectin starch, which thickens a rich milk base. Cooking the rice first in water softens the grains before sugars are added, as high osmotic pressure from sugar can impede complete water absorption. Sweetened condensed milk is then stirred in to impart creaminess and caramel undertones.

Ingredients

• •150 g Short-Grain White Rice — High-Amylopectin Starch Rice
• •400 ml Filtered Water — Initial Cooking Liquid
• •1 piece Cinnamon Stick — Ceylon Whole Bark
• •3 pieces Whole Cloves — Whole Spice
• •500 ml Whole Milk — Warm Liquid Base
• •200 g Sweetened Condensed Milk — Rich Dairy Concentrate
• •100 ml Heavy Cream (35%) — Finishing Lipid Base
• •2 g Ground Cinnamon — Finishing Dust

Method

1. Combine short-grain riceCombine short-grain rice, water, cinnamon stick, and cloves in a saucepan over medium heat
2. Bring to aBring to a boil, then lower heat to maintain a simmer ()
3. Cook uncovered forCook uncovered for 12 to 15 minutes until water is absorbed and rice grains soften
4. Remove cinnamon stickRemove cinnamon stick and cloves
5. Pour in warmPour in warm whole milk and sweetened condensed milk, stirring to mix with the cooked rice starch
6. Simmer over medium-lowSimmer over medium-low heat for 15 to 20 minutes, stirring frequently to prevent scorching on the pan bottom
7. Once the liquidOnce the liquid thickens into a glossy sauce suspended around the rice, stir in heavy cream and remove from heat
8. Portion into ramekinsPortion into ramekins and dust with ground cinnamon

Questions