Portuguese Sweet rice is a delicious Portuguese dessert that is typically made with Jasmine rice, eggs, lemon, and milk. It is a thick, custard rice pudding that is made perfect with a dusting of cinnamon. The flavor is that of a creamy, lemon goodness enjoyed warm or chilled.
Looking for a Arroz Doce (Portuguese Sweet Rice Pudding) recipe just like your Titia or Vavo made? This recipe is is exactly that classic version and is perfect for a Portuguese party, or together.
A few things I love about Portuguese Sweet Rice is that it is pretty inexpensive to make. Chances are, you might have Jasmine rice on-hand, whole milk, butter, lemon extract, and cinnamon? If not, stores like Price Rite, or Aldi have these staples for a much cheaper price than mainstream markets.
Portuguese Sweet Rice Ingredients
- Fresh lemon zest See notes below*
- 2 cups Jasmine rice *long grain, white rice works too
- 2 cups of water
- 6 cups of whole milk
- 2 cups of white sugar
- 1 tablespoon lemon extract
- 6 Eggs Yolks
- 4 tablespoons of butter
- 1 pinch of salt
- Cinnamon
Helpful Recipe Tips
Equipment
I use a 5-quart, thick-walled stockpot for my recipe. I find cheaper, thinner versions can scorch the rice/milk mixture. I also use a large wooden spoon to stir the rice pudding as it cooks.
Lemon Tips
When grating the rind (colorful portion of the lemon) off your lemon, be sure to not scrape down to the pith. The pith is the white membrane over the lemon and is very bitter.
Lemon gives this rice such a burst of beautiful flavor. I used two lemons since I really love the flavor, however, you can dial it down to just one large lemon rind.
How to Make Arroz Doce
- In a thick stock pot, add your milk, water, butter, and rice bring these items to a simmer over medium heat.
- Once your mixture is simmering add your lemon zest, extract, pinch of salt, and sugar.
- Cook over Low heat for 25 minutes-stir frequently. If you do not stir frequently, your rice will stick to the bottom of the pot and burn.
- Separate your egg yolks (if you have not done this already).
- After 25 minutes, remove rice mixture from the heat, and stir in 1 egg yolk at a time rapidly to not make scrambled eggs. If you do it too slowly the yolks will cook.
- Place pot back on burner and cook on the lowest heat setting for 5 minutes stirring frequently.
- Add rice to a serving dish or 13 x 9 Pyrex.
- Top with a generous amount of cinnamon.
- Rice will thicken as it cools.
Storing Rice Pudding
You can leave it at room temperature for the day (it tastes yummy warm or cold), but I recommend refrigerating any leftovers or rice you might not need until the next day. Simply cover and refrigerate for up to 5 days. This does not freeze well.
If you love this Portuguese Rice Pudding you might also love this Chourico Stuffed Quahogs by Sizzling Eats.
Homemade Portuguese Sweet Rice Pudding (Arroz Doce)
Equipment
- 5-6 quart stockpot
- wooden spoon
Ingredients
- 2 cups Jasmine rice white rice, short grain
- 4 tbsp unsalted butter
- 2 cups water
- 6 cups whole milk
- 1 pinch salt
- 2 cups white sugar
- 1 tbsp. Fresh lemon zest
- 1 tsp. lemon extract
- 6 egg yolks
- 2 tbsps cinnamon
Instructions
- In a thick stock pot, add your milk, water, butter, and rice bring these items to a simmer over medium heat
- Once your rice is simmering add your lemon zest, extract, pinch of salt, and sugar
- Cook over Low heat for 25 minutes-stir frequently.
- Separate your egg yolks (if you have not done this earlier).
- After 25 minutes, remove rice from heat, and stir in 1 egg yolk at a time
- Place pot back on burner and cook on low heat for 5 minutes-stir frequently.
- Place in a nice serving dish, a Pyrex, or in individual cups. Refrigerate any leftovers
- Top with a generous amount of cinnamon & enjoy!
When do you add the vanilla, and mine is still really liquidy? And I followsed the directions perfectly. What should I do
You add it when it is simmering (it doesnt really matter) -keep stirring, and keep your heat at medium-this has never happened to me, but turning up the heat should help.
There is no vanilla in the ingredient list…..Am I missing something?
Hello Pam, this recipe does not have any. The mention of vanilla in the body of the post was an error. Only lemon extract for this version.
I made this dish today and changed the water part to all milk. This is the way my mother inlaw made it and when I came across your recipe it sounded like the ingredients were the same. Well I have to say I felt like I turned back time 30 years ago. Amazing taste, Thank you so much.
Thank you, Tammy for stopping by! We appreciate the nostalgia! We agree this recipe reminds us of our Vavo! Happy New Year!
Made this today and I would like to thank you for posting this recipe. Love rice pudding, love lemons,
Delicious. A definite keeper.
Thank you, so much for your kind words! This is a favorite recipe here too!
I followed the recipe, but mine never set up. So, using Yankee ingenuity, I put it in the oven at 350 for a half hour. It came out perfectly and is so delicious!
Please tell me you didn’t start with 2 cups of COOKED rice,!! Recipe does not say cooked.
Hi Judy,
The recipe starts out with 2 cups of uncooked rice.
Thanks. Mine just doesn’t want too. Soften. Seems undercooked.
Could basmati rice work here?
Yes, it will work! Thank you, for stopping by!
Can I use brown rice and honey (if I reduce the liquid) to compensate? My paternal grandparents came here from Portugal. Want to try this recipe. Thanks
Hello, sorry for the late response- I broke my shoulder. I do not think these swaps would work flavor wise to achieve that delicious flavor.
Would love to try and make this, but can’t have dairy at all ugh! Can I used canned coconut milk in its place and the lemon extract is different from just lemon juice correct?
Hi Heather,
Trust me, I can relate- I cannot either. Sadly, I cannot say for sure that this would taste like Portuguese Rice Pudding with all the subs, or work. I have only tried with almond milk.
Do you simmer the rice mixture for 25 minutes covered or uncovered?
Uncovered since you have to continuously stir it.
I hate to see things wasted. The egg whites I would make into a moraine and when this lemon rice is finished pipe the moraine on top and either put under the broiler or torch it.
The recipe sounds delicious…,,…I am looking forward to making it very soon.