Portuguese Sweet Rice is a delicious and comforting dessert that is perfect for any occasion. It is made with rice, milk, sugar, cinnamon, and lemon zest producing a rich and creamy dessert.
Looking for a Arroz Doce (Portuguese Sweet Rice Pudding) recipe just like your Titia or Vavo made? This is one of the best rice pudding recipes available and is exactly the classic version for a Portuguese party, or together. In fact, you don’t have to be Portuguese to make or enjoy it.
A few things I love about Portuguese Sweet Rice is that it is pretty inexpensive to make. Chances are, you might have short-grain or Arborio 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
Lemon – Add a vibrant flavor to the rice. You can use fresh lemon peel, zest, or lemon extract. Some people use vanilla extract or substitute orange peel for an equally delicious flavor.
Rice – A short grain rice works better. I like to use Arborio rice for ours because it is tasty.
Water – This is needed to help cook the rice and will be absorbed.
Milk – Needed to help cook the rice and provide a creamy, rich texture.
Sugar – You will need sugar to sweeten this Portuguese dessert.
Eggs – Adds color and a rich creaminess to the rice. These cook as they temper.
Butter – Adds flavor and richness to the rice pudding.
Salt – Helps to balance the sweetness of the rice.
Cinnamon – Adds a finishing touch flavor and garnish to the rice. Some people use a stencil to create a pretty lattice pattern.
How to Make Arroz Doce
In a thick-walled medium saucepan, add your milk, 2 cups of water, butter, and rice bring these items to a boil over medium heat.
Once your mixture is boiling add your lemon zest, extract, pinch of salt, and sugar.
Reduce heat and simmer over Low heat for 25 minutes-stirring 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 temper the eggs) to prevent 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.
The rice will thicken as it cools.
Recipe Tips for Success
- Use a 5-quart, thick-walled stockpot for this 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.
- Use short-grain or Arborio rice for a creamier pudding that will cook faster.
- Use light cream for a richer flavor.
- Use white sugar for a traditional flavor.
- To zest a lemon, use a zester or a sharp knife to remove the thin, colored part of the peel. Be careful not to remove any of the white pith, as it is 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. If you do not like lemon peel in your rice, scoop it out immediately once the pudding is done.
- Use lemon extract for a more intense lemon flavor – add a teaspoon.
- Use egg yolks for a richer and creamier pudding
- Use butter for a richer flavor although margarine could be used but is not preferred.
- Use a pinch of salt to balance the sweetness.
- Sprinkle with cinnamon for a touch of spice and tradition. Some people like to make a design like a cross hatch.
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 you might not need until the next day. Simply cover with plastic wrap 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.
More Portuguese Recipes to Try Today
Homemade Portuguese Sweet Rice Pudding (Arroz Doce)
Equipment
- 6-quart stockpot
- wooden spoon
- Stovetop
- Measuring cups and spoons
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 boil over medium heat.
- Once your rice is boiling add your lemon zest, extract, pinch of salt, and sugar
- Reduce heat, and simmer over low heat for 25 minutes-stirring 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. This is called tempering the eggs- it will cook them.
- Place pot back on burner and cook on lowest heat setting for 5 minutes-stirring frequently.
- Place in a nice serving dish, a Pyrex, or in individual cups.
- Top with a generous amount of cinnamon & enjoy!
- Refrigerate any leftovers.
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.
Same here and used long grain rice and it is under cooked, very disappointing, wonder if I could bake?? Not happy, and followed exactly!
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.
Same here, gonna try the 350 for 30 min!!??
I do not like it with lemon. Can I just put vanilla instead of lemon rind and lemon extract. I find river rice is the best for portuguese rice.
Hi, you can use the vanilla. I would add a tablespoon.
Thank you!
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.
Same here and used long grain rice and it is under cooked, very disappointing, wonder if I could bake?? Not happy, and followed exactly!
If you can find river rice it is the best in my portuguese grandmother’s portuguese rice. I find it on amazon
Mine was also undercooked, trying baking , I used Mahatma long grain!!?? Will see! Smells good! A bit too sweet, but maybe due to rice being undercooked, hope I didn’t waste all this time!
The recipe calls for – 2 cups Jasmine rice white rice, short grain. Sorry but I notated Jasmine rice multiple times.
Mahatma Long Grain rice is NOT the same rice as Jasmine.
First time making this, I subbed ‘whole milk\ for heavy whipping cream. Out of this world fantastic deliciousness.
Can this be done in a slow cooker?
Hi, I have not tried it myself! Sorry!