Portuguese Rice Pudding

We enjoyed eating this yummy dish on the weekend. I made double so we could have some for breakfast the next day

Traditionally Portuguese rice pudding is served cold, however we love to eat it warm. A family favourite during the cooler months

A subtle lemon flavour with a sprinkling of cinnamon. Delicious!

Here's the recipe ~

Portuguese Rice Pudding

Serves 4 - 6

1 cup short grain pudding rice (I use medium grain rice)

2 1/2 cups milk (just as yummy using low fat milk)

2 or 3 strips pared lemon rind (I use lemon juice, 1-2 tbsp) 

5 tbsp butter, cut in pieces

1/2 cup caster sugar (I use raw sugar)

4 egg yolks

Salt

Ground cinnamon, for dusting

Lemon wedges, to serve

Cook the rice in plenty of lightly salted water for 5 minutes, by which time it will have lost its brittleness

Drain well, then return to the clean pan. Add the milk, lemon rind and butter. Bring to the boil over a moderately low heat, then cover, reduce the heat to the lowest setting and simmer for approx 20 minutes or until the rice is thick and creamy

* I take it off the heat while it is moist and easy to stir. When you do the next step the rice, sugar and egg yolks soak up some moisture

Remove the pan from the heat and allow the rice to cool a little. Remove and discard the lemon rind, then stir in the sugar and the egg yolks. Mix well

Divide among four to six serving bowls and dust with ground cinnamon. Serve cool, with lemon wedges for squeezing

Recipe from ~ Rice. Delicious savoury and sweet dishes from around the world by Christine Ingram

Do you have a favourite dish to warm your tummy?