Recipes from around the world

Arroz Doce

Ingredients:

• 5/8 pint milk
• 2 inch piece of vanilla pod
• 2 inch piece of cinnamon stick
• 6 pieces lemon rind, each about 1 ½ inches long and ½ inch wide
• 1/8 tsp. plus ¼ tsp. salt
• 2 ½ pints water
• 6 ½ - 7 oz. raw medium, long or short grain rice
• 3 egg yolks
• 2 ½ oz. sugar
• 1 tsp. ground cinnamon

Method:

1. Bring the milk, vanilla pod, cinnamon stick, pieces of lemon rind and 1/8 tsp. of the salt to the boil over a moderate heat in a small saucepan. Cover the pan tightly, remove it from the heat and let the seasonings steep for 20 – 30 minutes.

2. Meanwhile, bring 2 ½ pints of water to the boil in a medium-sized saucepan. Pour in the rice in a slow stream, stirring constantly, so that the water continues to boil.

3. Add the remaining salt, reduce the heat to moderate, and boil the rice uncovered for about 15 – 20 minutes until tender. Drain the rice in a colander, turning it about with a fork to separate the grains, then spread it out on a double thickness of kitchen paper.

4. Beat the egg yolks and sugar together with a whisk or rotary beater in a large bowl until light and lemon coloured. Pour in the milk in a thin stream, beating constantly. Then return the mixture to the saucepan and cook over a low heat for 2 minutes, stirring constantly with a fork.

5. Pour the pudding into a baking dish about 12 by 8 inches and no more than ½ inch deep. Cool to room temperature and just before serving, sprinkle the top lightly with cinnamon.                                                 
                                                                                                                  (serves 4- 6)

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