Arroz doce (sweet rice) is a famous Portuguese dessert.
makes 4 servings,
Ingredients :
- 75 cl milk
- 25 cl water
- 50 gr sugar
- 125 gr rice (I used rice for risotto)
- 25 gr butter
- 1 cinnamon stick
- 1 large strip lemon peel
- pinch of salt
Pour the milk in a saucepan and heat it up.
Boil the water with the cinnamon stick and the lemon peel for 5 minutes in another saucepan (covered to prevent a too fast evaporation).
Then add the rice and the butter, cook (uncovered) until the water is completely absorbed.
Now add the sugar and a ladle of milk over the rice and allow it to completely absorb the milk (as we do for cooking a risotto). Then add one more ladle of milk and so on until the rice is done (it might take a while, about 30 minutes). The rice has to be creamy and quite moist (it will absorb the liquid when cooling down).
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| let boil 5 min the water with the lemon peel and the cinnamon, then add the rice and butter |
Now add the sugar and a ladle of milk over the rice and allow it to completely absorb the milk (as we do for cooking a risotto). Then add one more ladle of milk and so on until the rice is done (it might take a while, about 30 minutes). The rice has to be creamy and quite moist (it will absorb the liquid when cooling down).
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| when the rice has absorbed the water, add the sugar and a first ladle of hot milk, and so on... |
Allow to rest 10~15 minutes, meanwhile prepare the custard sauce.
Crème Anglaise (custard sauce) :
- 12 cl milk
- 12 cl cream
- 3 egg-yolks
- 25 gr sugar
- 1/2 vanilla sugar packet
Heat up the cream and milk in a saucepan. Whip the sugars with the yolks in a large bowl until it lightens the color. Pour the hot cream over the previous mixture. Mix well.
Pour back in the saucepan and cook over gentle heat until it reaches 83°~85°C (181°~185°F) or until it thickens a bit (it lightly coats the wooden spoon).
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| whip the yolks with the sugars, then pour in the hot milk/cream mixture... |
Pour back in the saucepan and cook over gentle heat until it reaches 83°~85°C (181°~185°F) or until it thickens a bit (it lightly coats the wooden spoon).
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| if you have no thermometer, the custard has to coat lightly the wooden spoon |
Parece estar mesmo com a consistência que eu gosto! Branco e líquido! Não gosto nada de arroz doce muito amarelo e duro...
ReplyDeleteOlá prima !!! hehe eu também gosto dele assim, e não sabia se ia conseguir essa consistência pois o arroz ainda absorve muito no fim. Esta receita foi inspirada por o arroz doce fantástico de um primo meu no qual ele acrescentou aquelas saquetas de pó de leite creme. Mas como não sou homem de pós industriais (se bem que o açúcar também é um pó industrial lol) tentei fazer à minha maneira, com creme inglês ajuntado no fim. E ficou fixe, a não ser uma ligeira falta de cozedura do arroz e demasiado açucarado (não gosto de sobremesas muito açucaradas) mas já rectifiquei as quantidades de açúcar nos ingredientes.
ReplyDeleteBeijinhos et merci pour le commentaire. :*