Arroz doce da madrinha (Godmother’s Sweet Rice Pudding)
by Jeremiah Duarte Bills
This recipe is from my grandmother’s madrinha (godmother) who was my great-great aunt. While arroz doce is most often served during holidays and celebrations, she used to also make it for people when they were’t feeling well. She would take it to them in a special blue and white bowl. It takes an hour of stirring but it is well worth it! I can imagine my great-great aunt stirring kind and healing thoughts into the rice. This version is not as stiff as some. It’s most unusual feature is the folding of meringue into the finished pudding which creates an incredibly light and delicious texture.
Ingredients:
70 grams (1/3 cup) long grain white rice
970 grams (4 cups) whole milk
100 grams (1/2) sugar
1 lemon, zested
1/4 tsp fine sea salt
2 large eggs, separated
1/4 tsp cream of tarter (can substitute lemon juice)
1 tbsp sugar
as needed cinnamon
Method:
1. Soak the rice in cool water for an hour
2. Drain rice and combine in a medium saucepan with milk, lemon zest and salt.
3. Simmer gently for an hour stirring frequently to prevent burning. There will seem to be too much milk but it will reduce and the rice will swell. The original recipe recommends smashing the rice against the sides the pan to further break it down. This is optional.
4. Once thick and the ,rice is cooked add the sugar. This is a looser and very creamy rice pudding.
5. Temper the egg yolks with some of the pudding and then return the yolk mixture to the pan cooking for another minute. Turn off the heat.
6. Place egg whites and cream of tarter in a stand mixer or use a hand mixer. Beat to medium peaks then add 1 tbsp of sugar. Beat for 1 more minute until firm peaks.
7. Fold gently into the rice pudding.
8. Place into a bowl and decorate or sprinkle with cinnamon.
9. Serve warm or chilled.
by Jeremiah Duarte Bills
This recipe is from my grandmother’s madrinha (godmother) who was my great-great aunt. While arroz doce is most often served during holidays and celebrations, she used to also make it for people when they were’t feeling well. She would take it to them in a special blue and white bowl. It takes an hour of stirring but it is well worth it! I can imagine my great-great aunt stirring kind and healing thoughts into the rice. This version is not as stiff as some. It’s most unusual feature is the folding of meringue into the finished pudding which creates an incredibly light and delicious texture.
Ingredients:
70 grams (1/3 cup) long grain white rice
970 grams (4 cups) whole milk
100 grams (1/2) sugar
1 lemon, zested
1/4 tsp fine sea salt
2 large eggs, separated
1/4 tsp cream of tarter (can substitute lemon juice)
1 tbsp sugar
as needed cinnamon
Method:
1. Soak the rice in cool water for an hour
2. Drain rice and combine in a medium saucepan with milk, lemon zest and salt.
3. Simmer gently for an hour stirring frequently to prevent burning. There will seem to be too much milk but it will reduce and the rice will swell. The original recipe recommends smashing the rice against the sides the pan to further break it down. This is optional.
4. Once thick and the ,rice is cooked add the sugar. This is a looser and very creamy rice pudding.
5. Temper the egg yolks with some of the pudding and then return the yolk mixture to the pan cooking for another minute. Turn off the heat.
6. Place egg whites and cream of tarter in a stand mixer or use a hand mixer. Beat to medium peaks then add 1 tbsp of sugar. Beat for 1 more minute until firm peaks.
7. Fold gently into the rice pudding.
8. Place into a bowl and decorate or sprinkle with cinnamon.
9. Serve warm or chilled.
