Arroz Doce, Brazil

In my two-person, Finnish-Brazilian household, we are trying to bring our cultures closer together by cooking and learning each other’s languages. In practice, this means that more than once we have had rabanada, a Brazilian Christmas treat, for breakfast, and enjoyed it while trying to get through the Finnish system of declension – which is no feast I can assure you. I do my linguistic part by watching Brazilian films, and reminiscing my French, Latin and Spanish lessons – finally growing up as a nerd is paying off!

Little by little I am also acquiring variation to my Brazilian recipe collection, and this wisdom I am going to share with you. And I must say, it does feel a bit ironic that when I was working as a chef in a Michelin starred restaurant in Scotland my head chef happened to be Brazilian, so I do know my fair share of Southern American flavours, such as coconut and cachaça.

However, at times I do come across with a real surprise element, and this rice porridge with lime is the most recent one. Yes: rice, porridge, and lime. My first try on this porridge turned out to be so delicious that I slept that night like an innocent child – that is, the child I was before all those Latin classes brought corruption upon my poor soul.

So, here you go: a recipe for delicious and innocent good night sleeps!

Arroz Doce

200 g long-grain rice

500 ml milk (some extra if needed)

395 g condensed milk

20 g butter

2-3 strips lime rind

1/2 tsp cinnamon (and more on top of the porridge)

2 egg yolks

100 ml milk

Put the rice and water in a heavy-based saucepan according to the recipe on you package of rice and bring to boil.

Reduce the heat, cover and leave to simmer for 10 minutes stirring occasionally.

Remove from the heat and leave for 5 minutes, or till the rice is cooked and the water has absorbed.

Add the milk, condensed milk, butter, lime rind and cinnamon into the rice. Once boiled in medium heat, reduce the heat. Leave to simmer stirring for 10-15 minutes, or till the porridge has a velvety texture.

Separate the eggs and combine with 100 ml of milk in a small bowl. Pour the mix slowly into the porridge, stir and let boil for a couple of minutes. Discard the lime rind.

Leave the porridge to cool down a little bit and serve with cinnamon.

A tip: you can spice up your porridge with cloves, as it is a Christmas treat in Brazil, but also served during the Festa Junina in June.

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