Arroz Doce (Sweet Rice Pudding)

Ingredients

• 1 cup Arborio Rice
• 4 cups Coconut Milk (full-fat)
• 0.75 cup Sugar
• 1 each Lemon Peel (strip)
• 1 each Cinnamon Stick
• 0.25 teaspoon Salt
• 1 teaspoon Ground Cinnamon (for garnish)

Instructions

1. 1In a medium saucepan, combine the 1 cup Arborio Rice, 4 cups Coconut Milk, 0.75 cup Sugar, 1 each Lemon Peel (strip), 1 each Cinnamon Stick, and 0.25 teaspoon Salt. Stir gently to mix all ingredients.
2. 2Place the saucepan over medium heat, aiming for a liquid temperature of 300-350°F (150-175°C) on the burner. Bring the mixture to a gentle simmer, where small bubbles begin to break the surface, typically around 185-205°F (85-96°C). Once simmering, reduce the heat to low to maintain a very gentle simmer.
3. 3Continue to cook the pudding for 40-45 minutes, stirring frequently (every 2-3 minutes) to prevent sticking and ensure even cooking. The pudding is done when the 1 cup Arborio Rice is tender and the mixture has thickened to a creamy consistency that coats the back of a spoon.
4. 4Carefully remove and discard the 1 each Lemon Peel (strip) and 1 each Cinnamon Stick from the cooked rice pudding. Pour the warm pudding into a serving dish.
5. 5Allow the Arroz Doce to cool slightly for at least 15-20 minutes; this allows the pudding to set further and become even creamier. Just before serving, sprinkle the top evenly with the 1 teaspoon Ground Cinnamon.

Substitutions

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