Portuguese Rice Pudding

Directions

In a large saucepan over high heat, combine the rice, water, lemon peels and cinnamon sticks. Bring to a boil, then reduce the heat to low and simmer uncovered, stirring occasionally, until the water is mostly absorbed and the rice is tender, 10 to 12 minutes.

Slowly stir in the warm milk and a large pinch of salt. Increase the heat to medium-low and bring the mixture to a gentle simmer, reducing the heat if it begins to boil. Cook, stirring often so the rice doesn’t stick, until the mixture thickens and becomes creamy, 25 to 30 minutes. Add the sugar and cook, continuing to stir, until the sugar is fully dissolved, about 5 minutes. Reduce the heat to low.

In a bowl, beat the egg yolks. Very slowly add a few spoonfuls of the hot rice mixture to the yolks while stirring constantly; this will help to prevent the eggs from scrambling. Then gently stir the yolk mixture into the pan with the remaining rice.

Cook over low heat, stirring constantly, until the mixture is rich and golden, 2 to 3 minutes. Do not allow it to boil. Remove the pan from the heat. Remove and discard the lemon peels and cinnamon sticks.

Spoon the rice pudding into individual bowls or a large serving dish. Let cool for about 5 minutes, then sprinkle with ground cinnamon. Alternatively, decorate with the cinnamon in a crisscross pattern using a stencil or freehand. Serve warm. Serves 6 to 8.

Williams Sonoma Test Kitchen