Prep. time: 5 minutes
Cooking time: 40 minutes
Often the crowning touch is the meticulous decoration done with powdered cinnamon which adorns the surface of the dessert. Arabesques, birds, letters of the alphabet and cabalistic signs are just a few of the motifs commonly used, depending on the whim of the cook.
We are offering two versions here, a richer one from Chef Manuel Dias of the Lisboa Plaza Hotel in Lisbon, containing more eggs and sugar and with a touch of butter, and the more common version from Jorges Tavares da Silva. The choice is up to you!
Jorge Tavares da Silva's method
- Bring the milk, rice and sugar to a boil over gentle heat; add the lemon zest when the mixture first begins to bubble.
- Let cook over low heat for 20 minutes.
- Remove from heat; add the egg yolks and salt.
- Return to very low heat and stir while the egg yolks cook.
- Pour into a shallow dish; decorate with the powdered cinnamon; serve hot or cold.
Manuel Dias's method
- Place the rice in a saucepan and cover with lots of water; let boil for 8 minutes; drain in a sieve.
- Return the rice to the saucepan; add the milk, butter, vanilla and sugar; add the lemon zest when the mixture first begins to bubble.
- Let cook over low heat for 20 minutes with the cinnamon stick.
- Turn off the heat; add the egg yolks and the salt. Stir well while the heat of the rice cooks the egg yolks.
- Pour into a shallow dish; decorate with powdered cinnamon; serve hot or cold.
A Setubal Moscatel would be a perfect match for this dessert
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