Portuguese Sweet Rice (Arroz Doce) (2024)

Home » All Recipes » Homemade Portuguese Sweet Rice (Arroz Doce) Recipe

Shared by Amy Desrosiers | 36 Comments
Updated on April 16, 2023

11K Shares

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 aArroz Doce(Portuguese Sweet RicePudding)recipejust like yourTitiaorVavomade? This is one of the bestrice pudding recipesavailable 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

Portuguese Roasted Pumpkin Seeds
Portuguese Chicken Mozambique
Portuguese Biscoitos

Print Pin Save

4.67 from 15 votes

Homemade Portuguese Sweet Rice Pudding (Arroz Doce)

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.

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Course Dessert

Cuisine Portuguese

Servings 12 people

Calories 385cal

Author Amy Desrosiers

Cost $5

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.
See Also
One Bowl Chocolate Greek Yogurt Banana Muffins Brokkoli Käse Nuggets - Sweet & Healthy Apple Pie Oatmeal Cookies (Healthy & Easy!) | Amy's Healthy Baking Middle Eastern Sambousek Egg Rolls
Place in a nice serving dish, a Pyrex, or in individual cups.
Top with a generous amount of cinnamon & enjoy!
Refrigerate any leftovers.

Notes

Nutritional values may vary and are meant to be a guide.

Lemon Zest Tips

When zesting the rind (colorful portion of the lemon) off your lemon, be sure not to zest the pith which is the white membrane over the lemon.

Lemon gives this rice such a burst of beautiful flavor. I used two lemons which made about one tablespoon since I really love the flavor, however, you can dial it down to just one large lemon zest if you prefer.

Optional Topping

You can top this with whipped cream and extra cinnamon for a decadent dessert.

Storing the Rice Pudding

You can leave it at room temperature for the day (it tastes yummy warm or cold), but I recommend refrigerating any leftovers or rice you might not need until the next day. Simply cover and refrigerate for up to 5 days. This does not freeze well.

Nutritional values are meant to be a guide and may not be accurate.

Nutrition

About Amy Desrosiers

Hi! I am Amy! I am a former teacher, fueled by coffee, and cheese. I love photography and always have a camera handy! I might be a little obsessed with cute photography props, and Rae Dunn, but all is good! Welcome to my site! I hope you find an easy to make recipe, or product you might also love!

Reader Interactions

Comments

Jessie walker says
October 24, 2013 at 2:07 pm

When do you add the vanilla, and mine is still really liquidy? And I followsed the directions perfectly. What should I do
Reply
- Amy says
  October 24, 2013 at 2:09 pm
  
  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.
  Reply
  - Pam says
    February 4, 2022 at 12:27 pm
    
    There is no vanilla in the ingredient list…..Am I missing something?
    Reply
    - Amy Desrosiers says
      February 4, 2022 at 3:31 pm
      
      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.
      Reply
- Barbara I ngram says
  December 19, 2022 at 5:36 pm
  
  Same here and used long grain rice and it is under cooked, very disappointing, wonder if I could bake?? Not happy, and followed exactly!
  Reply
Tammy Buxton says
December 31, 2019 at 3:09 pm

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.
Reply
- Amy says
  January 1, 2020 at 5:38 pm
  
  Thank you, Tammy for stopping by! We appreciate the nostalgia! We agree this recipe reminds us of our Vavo! Happy New Year!
  Reply
Connie says
November 18, 2020 at 3:28 pm

Made this today and I would like to thank you for posting this recipe. Love rice pudding, love lemons,
Delicious. A definite keeper.
Reply
- Amy says
  November 18, 2020 at 4:01 pm
  
  Thank you, so much for your kind words! This is a favorite recipe here too!
  Reply
Tim Priestly says
January 17, 2021 at 1:19 pm

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!
Reply
See Also
31 Low Sodium Recipes That Taste Good
Judy says
January 30, 2021 at 5:24 pm

Please tell me you didn’t start with 2 cups of COOKED rice,!! Recipe does not say cooked.
Reply
- Amy says
  January 30, 2021 at 5:26 pm
  
  Hi Judy,
  The recipe starts out with 2 cups of uncooked rice.
  Reply
  - Judy says
    January 30, 2021 at 5:53 pm
    
    Thanks. Mine just doesn’t want too. Soften. Seems undercooked.
    Reply
    - Barbara Ingram says
      December 19, 2022 at 5:39 pm
      
      Same here, gonna try the 350 for 30 min!!??
      Reply
  - Rhonda says
    February 20, 2023 at 10:24 am
    
    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.
    Reply
    - Amy Desrosiers says
      February 20, 2023 at 4:24 pm
      
      Hi, you can use the vanilla. I would add a tablespoon.
      Reply
      - Rhonda says
        February 23, 2023 at 1:09 pm
        
        Thank you!
Dave Miller says
July 9, 2021 at 7:28 pm

Could basmati rice work here?
Reply
- Amy says
  July 12, 2021 at 11:17 am
  
  Yes, it will work! Thank you, for stopping by!
  Reply
Rosemary Carvalho says
July 14, 2021 at 12:18 am

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
Reply
- Amy says
  July 19, 2021 at 3:12 pm
  
  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.
  Reply
Heather Vargas says
January 10, 2022 at 6:52 pm

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?
Reply
- Amy Desrosiers says
  January 11, 2022 at 9:42 am
  
  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.
  Reply
Jennifer says
April 7, 2022 at 9:38 am

Do you simmer the rice mixture for 25 minutes covered or uncovered?
Reply
- Amy Desrosiers says
  April 7, 2022 at 4:17 pm
  
  Uncovered since you have to continuously stir it.
  Reply
Stephen says
June 23, 2022 at 9:23 pm

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.
Reply
Marilyn says
September 12, 2022 at 8:22 pm

The recipe sounds delicious…,,…I am looking forward to making it very soon.
Reply
Barbara I ngram says
December 19, 2022 at 5:54 pm

Same here and used long grain rice and it is under cooked, very disappointing, wonder if I could bake?? Not happy, and followed exactly!
Reply
- Rhonda says
  February 20, 2023 at 10:26 am
  
  If you can find river rice it is the best in my portuguese grandmother’s portuguese rice. I find it on amazon
  Reply
Barb says
December 19, 2022 at 5:58 pm

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!
Reply
- Amy Desrosiers says
  December 19, 2022 at 7:41 pm
  
  The recipe calls for – 2 cups Jasmine rice white rice, short grain. Sorry but I notated Jasmine rice multiple times.
  Reply
- Amy Desrosiers says
  December 19, 2022 at 7:42 pm
  
  Mahatma Long Grain rice is NOT the same rice as Jasmine.
  Reply
Gregory Biondo Rowland says
February 3, 2023 at 6:11 pm

First time making this, I subbed ‘whole milk\ for heavy whipping cream. Out of this world fantastic deliciousness.
Reply
Betty Boudreau says
March 11, 2023 at 10:07 pm

Can this be done in a slow cooker?
Reply
- Amy Desrosiers says
  March 14, 2023 at 7:01 pm
  
  Hi, I have not tried it myself! Sorry!
  Reply
CHERYL ORMONDE says
April 15, 2024 at 9:15 pm

I made the recipe twice with half the ingredients and it set up very well. In fact, I had to decrease the eggs to two and I still added more milk – I like my rice pudding looser than how this one set up. I chose not to add the cinnamon or the lemon extract. Also, I tempered the eggs by adding the hot mixture to the egg instead of adding the egg to the hot mixture. I was concerned that the egg yolk would cook too quickly in the hot mixture. All in all, the flavor is light and refreshing – this recipe is a keeper!
Reply

4.67 from 15 votes (12 ratings without comment)

This site uses Akismet to reduce spam. Learn how your comment data is processed.