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Rice Pudding ❦ Arroz Doce

This recipe was one of the first things I learned to cook alongside my mother. She, as I am, wasn't a big dessert maker or eater. This dish, however, was always present at our Christmas table and most other occasions to be fair. It is a Portuguese classic and one that mom made well. Sweet, smooth and delicious with the faintest hint of lemon and topped with cinnamon. I love how it is sweet and rich, yet not overwhelming. You can use pretty stencils to make lovely designs on the rice before serving. We serve this cold/room temperature. Funny...as a child I couldn'y wait for this to cool, so I would take spoonfuls of it when my mom wasn't looking. LOL...she would always say that hot rice pudding was "bad for you", I suppose the stomach ache she promised was only to keep me away, LOL. Take it out of the fridge 2-3 hours before you plan to serve it.

Rice Pudding ❦ Arroz Doce

6-8 servings depending on your serving vessel size

I used stemless Martini glasses

1 cup, Rice, short grained

2 cups water to cook rice

1 Pinch of salt to cook rice

2 cups Milk, whole/ full fat

2 long strips of lemon peel, without white pith

2 tsp. Pure vanilla extract, I like Nielsen- Massey, or seeds scraped from 1 whole vanilla pod

1 tbsp. Butter, unsalted

1 Cinnamon whole stick

4 Egg yolks, beaten