A DESSERT WORTH CELEBRATING
In Brazil, arroz doce is very well known. It has become one of the traditional dishes of the June festival Festa Junina, which celebrates the Catholic saints John, Peter and Anthony, as well as marking the end of summer and the beginning of the harvest months.
This aromatic and velvety recipe has evolved over the years. Some versions call for cream or condensed milk instead of regular milk, which gives it a different consistency.
Here’s my very own homemade version, passed down to me from my grandmother. Try serving up with chocolate syrup, freshly grated coconut, roasted peanuts, a dash of rum, orange or rose water and guava paste. The possibilities are endless!
HOW TO MAKE ARROZ DOCE
Makes 8 to 10 portions
360g white rice
5 cloves
1 cinnamon stick
1 lemon or orange
1 litre of milk
1 tablespoon unsalted butter
4 large organic egg yolks
150g caster sugar
ground cinnamon
Optional: star anise
1. Place the rice, 800ml of cold water, the cloves and cinnamon stick in a large saucepan over a medium heat. Peel in the rind of the lemon or orange (how much depends on how zesty you like it) and cook the rice according to the packet instructions.
2. Once the rice is cooked, discard the cloves, cinnamon stick and lemon or orange peel, then add the milk, butter and a pinch of sea salt.
3. Turn the heat up to high, bring to the boil, then lower the heat and let the milk thicken the rice mixture until creamy, stirring occasionally.
4. Meanwhile, whisk the egg yolks and the sugar together in a bowl.
5. When the rice reaches a velvety consistency, remove it from the heat. Slowly add the yolk mix to the pan, all the while blending vigorously with a whisk to avoid scrambled eggs!
6. Let the rice cool slightly before serving. Finish by sprinkling over some ground cinnamon and star anise, if you have any. Enjoy either hot or cold.
