Portuguese Rice Pudding

6 servings
  • 1/3 cup currants
  • 1/4 cup ruby Port
  • 1/2 cup short round rice, such as Paella rice or Risotto rice (Arborio)
  • 3 - 3 1/2 cups milk
  • 2 cinnamon sticks
  • Grated zest of 2 lemons
  • 1/2 teaspoon salt
  • 1/4 cup brown sugar
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon ground cinnamon plus more for garnish
  • Combine currants and Port in a small bowl and set aside to plump.

  • Wash and drain the rice. Place in a large saucepan with plenty of water to cover. Stir, and bring to a boil over medium heat. Boil for 5 minutes, to blanch the rice. Drain rice in a colander, rinse with warm water, drain again and set aside. While rice is cooking, place 3 cups milk in a medium heavy bottomed saucepan, add cinnamon sticks, lemon zest, and salt. Bring to a simmer over medium heat. Turn off heat and let infuse until rice is ready.

  • Place rice in another medium heavy bottomed saucepan, and ladle in 1 cup warm milk. Stir well with a wooden spoon, then turn on the lowest possible heat and cook gently, stirring occasionally, until milk is absorbed. Ladle in 1/2 cup warm milk, stir, and cook until absorbed. Continue in this manner until you have used up all the milk (remove and discard the cinnamon sticks). With the last 1/2 cup of milk, stir in also the sugar, butter, ground cinnamon, and the plumped currants in Port. When the last addition of milk has been absorbed, turn off the heat and evaluate the consistency against your personal rice pudding preferences, bearing in mind it will be thicker when chilled. Add 1/4 cup to 1 cup additional milk (cold is fine) as desired. Turn pudding out into a medium serving dish or divide between six individual serving dishes and decorate top with ground cinnamon.

  • Portuguese rice pudding is cooked entirely on top of the stove in a risotto like manner. It traditionally is thickened and enriched further with egg yolks, but has a voluptuous texture even without them, and is lower in fat. Stir the rice frequently but NOT constantly because it can become too gummy. The classic Portuguese seasonings are lemon and cinnamon, but not vanilla. Use ground cinnamon to decorate the top; easiest way is sifting through a doily.

  • Port, or Porto, comes from Portugal and is considered one of the great dessert wines of the world. It is a fortified wine, meaning that brandy is added. Most Port is made from red grapes and is served after the meal. Ruby Port is full, fruity and young; tawny ports have been aged in casks and are mellower. One can also find white Port, which is made from white grapes, and is drunk before the meal.

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This is totally wrong. It isnt Portuguese way.. I am Portuguese myself in bloodline and my mom made awesome delicious Portuguese Sweet Rice.. Its called Arroz doce. This name Portuguese Rice Pudding sound not right but maybe its an American way. Anyway, it is not the same recipe as in Portugal. The Portuguese recipe is simple and very quicker. item not reviewed by moderator and published
I thought this recipe was way too heavy. The cinnamon and lemon completely overpowered the taste. I agree with the last post as well, not enough sugar. If I make it again I would cut the lemon and cinnamon in half, and double the amount of sugar, using white instead of brown. item not reviewed by moderator and published
I am portuguese and this year I decided to make our family rice pudding recipe and try this one. This recipe was dissapointing!!!!! There is to much lemon flavor making it too tangy! and there is not enough sugar. Two things that could have been changed is, used 1 lemon rind and use more sugar. The traditional portutuege rice pudding we make uses regular white sugar and does not use currants and Porto wine and yes we do use egg yolks. item not reviewed by moderator and published

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