Arroz Doce (Portuguese Rice Pudding)
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Learn how to make authentic Arroz Doce, a creamy Portuguese rice pudding recipe with lemon, cinnamon, and vanilla. Perfect for holidays or a comforting dessert year-round!
Arroz Doce, known as Portuguese Rice Pudding, is a creamy and aromatic dessert deeply embedded in Portuguese tradition. Often referred to as a Portuguese sweet rice dessert, this dish is known for its smooth texture, vibrant flavors of lemon and cinnamon. It’s a must-have at any Portuguese celebration!
This recipe highlights an authentic way to prepare Arroz Doce, incorporating classic ingredients like short-grain rice, whole milk, sugar, egg yolks, and lemon rind. Whether you’re recreating a holiday favorite or trying this dish for the first time, this guide will ensure a perfect bowl of creamy, sweet rice pudding every time.
This is a traditional Portuguese recipe, like the homemade chourico, caldo verde soup, Queijadas de Leite, Bolo de Bolacha, and Rissóis de Camarão, that Melinda grew up eating at family gatherings. It is the ultimate comfort food and since it is served hot, room temperature, or even chilled, it is the perfect addition to any holiday meal.
Ingredients for Arroz Doce
- Short Grain White Rice – Short grain rice isn’t a kind of rice it is a category of rice. On the rice package the label should classify the rice as long grain rice, medium grain rice, or short grain rice. Any white, short grain rice will work. For this recipe I used Arborio rice because I like the texture that it gives the pudding.
- Milk – For this recipe I recommend whole milk so you get a rich, creamy pudding. If you prefer you can use 2% milk.
- Sugar – The sugar should be granulated white sugar.
- Egg yolks – The egg yolks add to the thick and creamy, custard-like texture and flavor of the pudding.
- Lemon rind – Cut large pieces of lemon rind from a fresh lemon. This will steep in the milk and add a beautiful, subtle, lemon flavor to the dessert.
- Butter – This should be salted butter. If you use unsalted you can add a little more salt at the end.
- Vanilla – A higher quality vanilla adds even more flavor to this delicious dessert.
- Salt – Just a pinch! This helps bring out the flavor in the dish.
- Cinnamon – The cinnamon adds and extra layer. I think the design is a really special part of the dish but if you want to skip it you can just grate a fresh cinnamon stick or sprinkle a little ground cinnamon on top.
How to Make Rice Pudding on the Stove Top:
- Cook the Rice. Rinse and cook the short-grain rice according to package instructions, ensuring it remains tender and absorbs water evenly.
- Zest the Lemon. While rice cooks, cut the zest from your lemon, you don’t want to use a zester or grater for this because you want large pieces so you can remove them before serving. Use a sharp knife to carefully remove large pieces of the bright yellow outer skin (avoid the white rind beneath).
- Prepare the Milk Mixture. Heat the milk in a small pot until warm, stopping before it simmers.
- Temper the Egg Yolks. In a separate bowl, whisk the egg yolks. Slowly add a small amount of warm milk to the yolks, whisking constantly to avoid curdling.
- Combine Ingredients. Add the tempered egg yolks, sugar, butter, vanilla, and lemon rind to the pot of warm milk. Stir until the mixture is smooth and aromatic.
- Mix with Rice. Pour the milk mixture over the cooked rice, stirring to combine.
- Simmer. Bring the mixture to a gentle boil, then reduce the heat and let it simmer. Cover and cook for 15–20 minutes, stirring occasionally, until the pudding thickens to an oatmeal-like consistency.
- Cool and Decorate. Remove the lemon rind and let the pudding cool. Sprinkle cinnamon over the surface or use a stencil to create traditional Portuguese patterns.
- Serve. Enjoy warm or chilled. Refrigerate leftovers in an airtight container for up to 3–4 days.
Traditional Cinnamon Decoration
A key element of traditional Portuguese pudding is the cinnamon design on top. Ground cinnamon is carefully sprinkled using stencils to create patterns like hearts, flowers, or geometric shapes. This decorative touch turns the creamy surface into a visually stunning display, adding an extra layer of charm to the dish. It’s a reflection of Portuguese artistry and love for detailed presentation, making Arroz Doce not just a treat for the taste buds but also for the eyes.
Traditionally arroz doce is topped with a cinnamon design, usually in a lattice pattern. I played around with mine a little and used a damask stencil that I have. I think it turned out so pretty!
The key is to fill your rice pudding up to the top of the container (but not higher) and then gently press the stencil to the top of the rice pudding, leaving little to no room between the stencil and pudding. This will give you a sharper looking image with the cinnamon.
Lightly sprinkle the cinnamon over the stencil and then gently peel the stencil up. Be careful not to knock the excess cinnamon back onto the pudding as you lift the stencil off!
Do You Serve Rice Pudding Hot or Cold?
This easy recipe is awesome for holiday meals or parties because it can be made ahead of time and served slightly chilled or at room temperature.
If you are making it ahead of time you won’t put the cinnamon on until you are ready to serve. To store the rice pudding place it in the dish or dishes you will be serving it in and then cover them with plastic wrap. Store in the refrigerator for up to 3 days.
When ready to serve remove the plastic wrap from the dish and decorate your pudding with the cinnamon.
Some people like their rice pudding warm and that’s ok too! If you prefer to serve it hot you can warm it back up on the stove top over low heat or put it in the microwave for a few minutes.
Storing and Reheating
Storing Arroz Doce:
Arroz Doce should be stored in an airtight container in the refrigerator to maintain its creamy texture and freshness. If you made individual servings, simply cover each dish tightly with plastic wrap or lids. The pudding can last for up to 3–4 days when properly refrigerated. For best results, avoid sprinkling cinnamon designs until just before serving, as the moisture can cause the cinnamon to lose its vibrancy.
Reheating Arroz Doce:
To reheat Arroz Doce, transfer the desired portion into a small saucepan and warm it over low heat. Add a splash of milk to restore its creamy consistency, stirring gently to avoid sticking. If you prefer to use a microwave, place the pudding in a microwave-safe dish, cover it with a microwave-safe lid or plate, and heat in 30-second intervals, stirring in between until warmed through.
Note: While Arroz Doce can be enjoyed warm, it’s equally delightful served cold!
Arroz Doce is more than just a dessert—it’s a piece of Portugal’s cultural heritage. This authentic Portuguese dessert recipe, passed down through generations, is loved for its creamy texture, aromatic flavors of lemon and cinnamon, and its decorative cinnamon designs. Whether served warm or cold, this traditional Portuguese pudding is sure to delight your family and guests.
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Arroz Doce (Portuguese Rice Pudding)
Ingredients
- 1 cup Short Grain White Rice, uncooked
- 2 cups Water
- 2 cups Whole Milk
- 1 cup Sugar
- 2 Egg yolks
- 1 Lemon
- 1 tablespoon Butter
- 1 teaspoon Vanilla
- Pinch of salt
- Cinnamon, optional
Instructions
- Cook rice according to the package instructions.
- While rice cooks cut the zest from your lemon. You don't want to use a zester or grater for this because you want large pieces so you can remove them before serving. Use a sharp knife to carefully remove large pieces of the bright yellow outer skin (avoid the white rind beneath).
- In a small pot heat your milk, stopping just before it begins to simmer.
- In a small bowl whisk the eggs yolks and then temper them by very slowly pouring just a bit of the hot milk into the eggs and whisking quickly so that they do not cook. Add the tempered eggs to the hot milk whisking constantly.
- Add the sugar, butter, vanilla, and lemon rinds to the milk and whisk together.
- Pour the milk mixture into the cooked rice and stir together.
- Bring the mixture to a boil and then reduce to a simmer. Cover and cook for 15-20 minutes until you reach an oatmeal consistency.
- Once the pudding has reached the desired texture remove the lemon zest and divide the rice pudding into dishes, or pour into one large dish, and let cool.
- Once the pudding has cooled to room temperature use a stencil and ground cinnamon to create a design on top. This is optional. If you would like to save time you can sprinkle a bit of cinnamon over the top of your rice pudding.
- Serve immediately or store in refrigerator until needed
Nutrition
This recipe was originally published on 10/29/15. It was republished with an updated recipe and photos on 3/4/20.
I think it is wonderful you are learning your mom’s recipes. I do this with my mom and just did it yesterday with her baking powder biscuits! Its something you will truly cherish. BTW, sounds delicious and looks beautiful!
Shelby, I wish I had started doing this years ago. You never realize how important these things are until you get older.
Capidotada(Bread pudding)-preheat oven to 375′
I loaf sliced French bread
1/2c raisins
1/2c hopped walnuts or pecans
1/2 box dark brown sugar
1c Schredded Colby cheese
1c chopped Fuji Apple
1c water
1c milk
1tsp cinnamon
1/4 tsp nutmeg
Toast & butter your bread set aside, in a pot bring water milk, raisins,cinnamon,nutmeg & brown sugar to a boil and turn off-add sugar to your taste
In a deep baking dish – alternate layers bread slices with apples, raisins,cheese should make 4 layers of the bread push down now pour your sauce over the layers of breads pushing to soak up the sauce-
Bake in preheated oven for 45 mins till you see it bubbling
rice pudding is one of my favorite things! Thank you for sharing at the Thursday Favorite Things blog hop. Watch for your feature tomorrow xo
Thanks Katherine!
This is such a good tasting rice pudding, miss my mom making this for me 😉
Me too! I am going to try it tomorrow. I’ll let you know how it came out.
Please do! I hope you love it as much as I do 🙂
This sounds delicious, classip british pudding. Thanks for sharing.
Simon
Thanks for this recipe. It’s awesome. I’ve tried many different versions and this one was by far the easiest and fastest and reminds me most of my mothers.
Thank you so much!
Elsiea, so glad you enjoyed it.
Arroz Doce is NOT made with Jasmine Rice!!!!!
Feel free to use your rice of choice it is delicious!
I use pearl or calrose rice. I par boil my rice til wate4 boils down add hot half and half and heavy cream that i pre scald then add to rice with butter simmer til rice cooked add sugar than beat3. eggs and add with vanilla and simmer 5 minutes i
My mom uses the least expensive rice she can find.
thank you so much will be trying it for this Easter Sunday..my mom use to make this all the time ..missing her these days..
I just made this and I have to say I am disappointed. Why would you add vanilla and lemon rind? Vanilla is very strong and cancels out the lemon flavor. I should have used my better judgement before putting the vanilla in… you should try it without the vanilla, much better. Other wise it’s a good recipe
I think the vanilla is key to Portuguese rice pudding the thing throwing off this recipe is the jasmine rice which I had in my cabinet so I used it… i should’ve used a different rice for the recipe and the lemon rind I think I’m going to Use lemon juice next time because it just tastes like rice in a sweet milky sauce I hope once it sits the rice will ferment with all the flavors and taste like it’s supposed to!
The lemon rind it traditionally used. I prefer jasmine rice but any rice can work.
Aloha!
Coming from Hawaii Portuguese traditions of the Açores. And are mix of other Asian ethnicities. Call me a traditionalist we’ve always used short grain Japanese rice, or italian Aborio rice like for risotto. Not a fan of long grain rice outside of those dishes were there culturally correct like Chinese for fried rice about the best to do with long grain the next day.
Personally I find long grain rice is not glutinous enough to provide the creamy mouth texture of the stickier short grain varieties.
But JMO. You pics really look good. Obrigado!
I’m confused on how you want the lemon rind used. The whole rind, and do you want it shredded?
Linda, you cook the rind along with the rice so it gives it flavor. Keep it in bigger pieces so it is easier to remove. Discard the rinds after it cooks.
My yolk kind of clumped, did I do something wrong?
Did you stir as soon as you added the egg yolk? The mixture may of been too hot and ended up cooking the yolk. I suggest stirring while adding the ingredients and try warm milk instead of hot. Also, may be add the yolk last.
I put alot of cinnamon on it. Awesome.
MMMMMMMMMM ITS DELICIOUS MADE BY AN AMERICAN LADY RECIPE FOR THE PORTUGUESE AND TRIED BY A MALAWIAN WOW IT TASTE GOOD REAL GOOD
It’s my dad’s birthday and I made this for him instead of getting a cake and it came out great! I used half white sugar half brown sugar and it gave it great flavor. Thanks for the recipe he loved it! Portuguese approved!
Portuguese approved is all that matters, LOL 🙂
If you wish to double the recipe, do you cut back on anything? For example amount of water if you cook two cups of rice?
I would not suggest doubling everything. I would make 2 separate batches.
My sons father is Portuguese and I try my best to incorporate these dishes into my household. My family is very mixed nd I believe in old values old traditions and recipes. Instilling that into my children is very important. So from his father and our son Portuguese approved????????????????♥️ Also another great recipe which is super easy and my children love is Portuguese Bolo de Bolacha “Cookie Cake” Mmmm to die for. God Bless Enjoy!!
Beverly, love hearing this.
I’m attempting this for my family gathering tomorrow.
Talking rice pudding to a brunch, sounds good to me!
The Jasmin rice my Safeway had had “thai fragrance” which made me weary to use it. Since Jasmin rice is long grain rice, I just bought regular long grain rice (I could not find short grain rice to save my life). It tasted great, but I found that once it cooled, the rice seemed hard, although it was thoroughly cooked. When I tasted it before it cooled (because I just HAD to), the rice was soft. Could that be because of the rice I used? Other than that, it was delicious.
Carla, as it cools it gets thicker and the rice does get more stiff. That is completely normal. Rice will get more stiff as it cools, even in a sauce.
Cant wait to make this….love rice pudding.
Every Christmas eve my mom makes us Rabanadas
( aka Sopas Fritas). My favorite tradition, we all get in on the fun of helping her make them, and eating them hot haha 🙂
Sliced day old french bread, dipped in beaten eggs and fried til golden brown, then dipped in a mixture of cinnamon and sugar. So simple but so delicious.
Very good and easy recipe for any beginner in making Portuguese arroz doce, sweet rice.
First, I like to take the easy route and make my rice in the rice cooker using calrose rice. Yes, I know it is cheating, but an easy cheat.
Second, I lightened the sugar load (2/3 cup) on it since 1 cup would make it too sweet for my taste. Other than that, I cooked the milk mixture as directed and just add the rice from the rice cooker to it. Stir, stir, stir, and it is very creamy and perfect texture.
The key is all in the milk, egg(tempering), sugar, butter, vanilla, and lemon peel(peel it so it is all in one piece, makes it so much easier to remove after cooking) mixture.
This came out better than ol’ senhora Martins’ arroz doce. I am so proud of myself!
made this today and it was easy and came out awsome—the lemon peel really hiked up the taste—i buy alot of rice pudding and its not cheap–thanks for an outstanding take on rice pudding-!!!!! sicerely, robert
Thanks Robert! The lemon elevates the flavor for sure.