Portuguese rice pudding
Stir the rice frequently, but not constantly, as it can become too sticky. Classic Portuguese spices include lemon and cinnamon, but avoid vanilla. To decorate the pudding, sprinkle it with ground cinnamon; the easiest way is to use a lace cake napkin. For added flavor, you can stir in currants soaked in port wine.
Port, or port wine, originally from Portugal, is considered one of the world's finest dessert wines. It's a fortified wine, meaning it contains brandy. Most ports are made from red grapes and are served after meals. Ruby Port is a full-bodied, fruity, young wine, while lighter ports are barrel-aged and have a softer flavor. White Port, made from white grapes and enjoyed before meals, is also available.
Complexity: easily
Servings: 6
Portuguese rice pudding is cooked entirely on the stovetop, like risotto. Traditionally, egg yolks are added to thicken and enhance the flavor, but even without them, the pudding retains a rich texture and is also less greasy.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup short-grain rice (such as paella or risotto rice, Arborio)
- 3 - 3.5 cups of milk
- 1/3 cup black currant
- 1/4 cup Ruby red port
- 2 cinnamon sticks
- Grated zest of 2 lemons
- 1/2 tsp salt
- 1/4 cup brown sugar
- 1 tbsp (15 g) butter
- 1/2 tsp ground cinnamon, plus more for garnish
We recommend
Cooking the dish according to the recipe:
- In a small bowl, combine the currants and port and let sit to soak.
- Rinse and drain the rice. Place it in a large saucepan with enough water to cover the rice. Stir and bring to a boil over medium heat. Cook for 5 minutes to blanch the rice. Drain the rice in a colander, rinse with warm water, and drain again.
- While the rice is cooking, pour 3 cups of milk into a medium saucepan, add the cinnamon sticks, lemon zest, and salt. Bring to a boil over medium heat. Turn off the heat and let the rice sit until done.
- Place the rice in another medium saucepan and pour in 1 cup of warm milk. Stir well with a wooden spoon, then reduce heat to low and simmer, stirring occasionally, until the milk is absorbed.
Pour in 1/2 cup of warm milk, stir, and cook until the milk is absorbed. Continue in this manner until all the milk has been used (remove and discard the cinnamon sticks). With the last 1/2 cup of milk, add sugar, butter, ground cinnamon, and port-soaked currants. - Once the last bit of milk has been absorbed, turn off the heat and adjust the consistency to your liking, keeping in mind that it will thicken as it cools. Add 1/4 to 1 cup of milk (cold is fine) if desired. Transfer the pudding to a medium serving dish or divide it into 6 individual serving bowls and sprinkle with ground cinnamon.
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