Arroz Doce (São Tomé Style Rice Pudding)
A creamy and comforting rice pudding, a sweet treat that showcases the islands' use of coconut milk and subtle citrus notes. This version is adapted from traditional Portuguese rice pudding, incorporating local flavors.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings5
DifficultyEasy
🧂 Ingredients
- 230 g Arborio rice
- 4 cups Water
- 1 pinch Salt
- 1 Cinnamon stick
- 1/2 large lemon Lemon zest
- 1.2 liters Coconut milk
- 180 g Sugar
- to taste Ground cinnamon
👨🍳 Instructions
- 1
In a large saucepan, cook the rice in water with salt, the cinnamon stick, and half of the lemon zest, following the package instructions for cooking rice.
💡 Tip: Ensure the rice is cooked through but still has a slight bite. - 2
Once the rice is cooked and the water is absorbed, add the coconut milk, sugar, and the remaining lemon zest.
- 3
Bring to a boil, then reduce heat and simmer for about 15 minutes, stirring frequently, until a creamy consistency is achieved.
💡 Tip: Stirring prevents the rice from sticking to the bottom of the pot. - 4
Remove the cinnamon stick. Pour the arroz doce into serving bowls or individual ramekins.
💡 Tip: Serve warm or chilled. - 5
Sprinkle with ground cinnamon before serving.
💡 Tip: Garnish with a pinch of cinnamon for added aroma and flavor.
💡 Pro Tips
- ✓Using Arborio rice or a similar short-grain rice will give the pudding a creamier texture.
- ✓Adjust the sugar to your preference.
- ✓For a richer flavor, you can add a splash of vanilla extract.
🔄 Variations
- Add a handful of raisins or chopped dried fruit during the last few minutes of cooking.
- Incorporate a small amount of grated fresh ginger for a subtle spicy note.