Portuguese Sweet Rice Pudding with Lemon and Cinnamon

What you need

• 200 g (1 cup) short-grain rice, carolino or other round pudding rice, not rinsed
• 500 ml (2 cups) water
• 1 pinch salt
• 1 lemon, peel only, in wide strips
• 1 cinnamon stick
• 1 l (4 cups) whole milk, hot
• 120 g (2/3 cup) granulated sugar
• 3 egg yolks
• 1 tsp ground cinnamon, for dusting

Method

Restated from the original video

1. 1

   Put the rice, water, salt, lemon peel and cinnamon stick in a wide saucepan and bring to a boil.

2. 2

   Reduce the heat to low and simmer, stirring now and then, until the rice has absorbed nearly all the water, 8-10 min.

3. 3

   Add a third of the hot milk and stir. Keep the pan at a gentle simmer.

4. 4

   When the milk is almost absorbed, add another third. Repeat with the last of the milk, stirring often so the rice does not stick, 20-25 min in all.

5. 5

   Stir in the sugar and cook 5 min, until the rice is soft and the pudding is creamy but still loose. It thickens as it cools.

6. 6

   Whisk the yolks in a small bowl. Stir in 3-4 tbsp of the hot rice, a spoonful at a time, to warm the yolks.

7. 7

   Turn the heat to low, scrape the yolk mixture into the pan and stir for 2-3 min until the pudding thickens slightly. Do not let it boil.

8. 8

   Fish out the lemon peel and cinnamon stick.

9. 9

   Spoon the pudding into a serving dish or small bowls and let it cool.

10. 10

    Dust the top with ground cinnamon and serve warm or chilled.

Imported from apitadadopai.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.