Creamy rice pudding

Ingredients

• 900 mlmilk
• 400 mlcream
• 175 gcarolino rice
• 150 gsugar
• 5egg yolks
• Peel of 1lemon
• 2cinnamon sticks
• A pinchsalt
• To decorateground cinnamon

Instructions

1. 1

   Heat the dairy

   Whisk the milk and cream together in a saucepan. Add the cinnamon sticks and lemon peel, stir and bring to the boil over a medium heat. Once boiling, turn the heat down low, add the rice and a pinch of salt, then cook gently for about 12 minutes, stirring.

2. 2

   Cool the rice

   Turn off the heat and leave the rice mixture to cool. Remove the lemon peel and cinnamon sticks.

3. 3

   Add the yolks

   Meanwhile, beat the sugar and egg yolks together in a bowl. Stir this mixture into the rice in the saucepan, then return the pan to a low heat. Stir with a spatula for about 2 to 3 minutes, until the pudding thickens slightly.

4. 4

   Transfer to dishes

   Turn off the heat, spoon the rice pudding into one large bowl or individual bowls, and leave it to cool.

5. 5

   Finish and serve

   Sprinkle with ground cinnamon before serving.

What is Portuguese rice pudding?

Rice pudding is a familiar home-style dessert across Portugal, where rice is gently cooked with milk and often flavoured with lemon and cinnamon. This version uses cream and egg yolks as well, giving it a richer, softly set finish.

The method builds flavour in the dairy first, then stirs in the sweetened yolks near the end. A final dusting of cinnamon gives each bowl its characteristic warm aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 11g protein, 56g carbs, 43g fat.

The rice and sugar provide most of the carbohydrates, while the milk, cream and egg yolks contribute much of the fat; the dairy and yolks also provide protein. Serve a bowl with fresh fruit if you want to balance the rich pudding with something lighter.

The rice and dairy

Carolino rice: this short-grain Portuguese variety suits a creamy pudding because it releases starch as it cooks. Keep the heat low once it goes into the pan and stir as directed so the grains cook evenly.

Milk and cream: together they form the pudding’s rich cooking liquid. The recipe does not specify a cream fat percentage, so use the type of cream available to you.

Build the flavour gently

Lemon and cinnamon: the peel and cinnamon sticks infuse the milk and cream while they heat. Remove both before serving so the pudding has their aroma without the pieces in the bowl.

Egg yolks: mixing them with the sugar first makes them easier to stir into the rice. The final low-heat cooking thickens the pudding; keep stirring and do not let it boil.

Look for a slight thickening

The rice cooks gently for about 12 minutes before the yolk mixture is added. Follow the recipe’s timing, while checking that the grains are tender enough for your preference.

After adding the yolks, stir for about 2 to 3 minutes, until the mixture thickens slightly. It will continue to feel thicker as it cools.

Serve it warm or cool

The method has you leave the pudding to cool before serving, so it works well as a make-ahead dessert. Divide it into individual bowls if you want portions ready to serve.

Finish each portion with ground cinnamon. It is rich enough to serve on its own after a meal, or alongside fresh fruit for a lighter-feeling finish.

Timing and texture

The stated total time is 30 minutes, with about 12 minutes for the initial rice cooking and 2 to 3 minutes after the yolks are added. Cooling time is not specified, so allow extra time if you want to serve it chilled.

For a looser pudding, serve it before it has fully chilled; for a firmer texture, let it cool thoroughly. Avoid prolonged cooking after adding the yolks, which can make the mixture too thick.

Recipe notes & tips

• Stir the milk and cream together with a whisk before adding the flavourings.
• Keep the heat low after adding the rice so the dairy cooks gently.
• Remove the lemon peel and cinnamon sticks before stirring in the yolks.
• Stir continuously with a spatula during the final 2 to 3 minutes.
• Let the pudding cool in the serving bowl or individual dishes.
• Dust with ground cinnamon just before serving.

Variations

• Extra lemon: add a little more lemon peel while heating the dairy, then remove it before serving.
• More cinnamon: add a light sprinkle of ground cinnamon to the rice mixture as well as on top.
• Citrus swap: use orange peel in place of the lemon peel for a different aroma.
• Individual portions: divide the pudding among small bowls before cooling.
• Fruit topping: serve with fresh sliced fruit for a brighter contrast.

Common mistakes to avoid

• High heat: the dairy can catch on the pan; bring it to the boil over medium heat, then reduce to low.
• Skipping the stirring: rice may cook unevenly; stir during the gentle simmer.
• Leaving in the flavourings: cinnamon sticks and lemon peel are not meant to stay in the bowls; remove them after cooling.
• Boiling after adding yolks: this can affect the texture; keep the pan over low heat and stir for just 2 to 3 minutes.
• Expecting it to thicken fully in the pan: it thickens further as it cools, so stop when it has thickened slightly.

How to store

Cover and refrigerate leftover rice pudding, and use within 3 days. Serve chilled or warm individual portions gently, stirring as they heat; do not bring them to a boil.

Frequently asked questions