Saturday, June 10, 2023
This Portuguese rice pudding recipe (receita de arroz doce) is very popular and makes an amazing dessert.
Preparation time:
20 min
Cooking Time:
20 min
Ready In:
40 min
Level of Difficulty:
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Portuguese Rice Pudding Recipe - Portuguese Recipes

Portuguese Rice Pudding Recipe

Posted in: Desserts
Sat, Jan 9, 2016
5 out of 5 with 422 ratings
Views: 277423 - Comments 31

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Portuguese rice pudding, also known as "arroz doce," is a classic dessert in Portuguese cuisine. It is made by cooking rice in milk, sugar, and cinnamon until the mixture becomes thick and creamy. Some variations of the recipe may also include lemon zest or vanilla extract for added flavor.

To make Portuguese rice pudding, you will need short-grain rice, whole milk, sugar, cinnamon sticks, lemon zest (optional), and vanilla extract (optional). To prepare, rinse the rice and cook it in a pot of boiling water for a few minutes until it is partially cooked. Drain the rice and transfer it to a large pot with the milk, sugar, cinnamon sticks, and lemon zest (if using). Cook over medium heat, stirring frequently, until the mixture thickens and the rice is fully cooked. Remove from heat and stir in the vanilla extract (if using). Serve warm or chilled, garnished with additional cinnamon and/or lemon zest.

Portuguese rice pudding is a delicious and comforting dessert that is perfect for any occasion. It can be enjoyed as a standalone dessert or paired with other traditional Portuguese dishes, such as "pastéis de nata" or "bolo de arroz."


2 cups of water1 cup of short grain (arborio) rice2 cups of hot milk (whole works best)1 cup of sugar1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)Cinnamon2 egg yolks (optional)
2 cups of water1 cup of short grain (arborio) rice2 cups of hot milk (whole works best)1 cup of sugar1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)Cinnamon2 egg yolks (optional) Get Portuguese ingredients Get Portuguese ingredients and other stuff from


  1. Bring water to a boil in medium saucepan.
  2. Add rice and cover, simmering for 20 minutes.
  3. Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
  4. It will also thicken some while cooling.
  5. Add 2 egg yolks slowly while mixing (optional).
  6. Pour into one large serving plate and remove lemon rind.
  7. Spread flat and allow to cool on wire rack.
  8. You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
  9. Serve at room temp, but refrigerate uneaten portion.
Adpated from a Recipe by: Jennie *
Photo Credit: Unknown

Ana - 1 Month ago
Hi Eddie, it should be noted that the rice should be cooked & soft before adding the sugar as once the sugar is added the rice, it stops the rice from cooking. This was taught to me by a Portuguese lady that was over 100 years old.

LuAnn (Soares) Silveri
LuAnn (Soares) Silveri
That’s a great tip! Never knew that.
1 Month ago (+2) (-0)
Eileen - 2 Months ago
First time making this. My neighbor who is Portuguese recently lost her Mom and her husband so I'm making this for her for Easter. It tastes fantastic. I did not use the eggs.

Richie B
Richie B - 2 Months ago
The steps here differ from initial instructions to drain rice par cook . I’ve made but 2 cups milk make it a bit watery than I like , but the taste is there

Denise Jennings
Denise Jennings - 3 Months ago
It’s a lovely dessert. You didn’t mention it here but a good reminder to tell people to temper the eggs before adding to pudding. The first time I made it was for after dinner, but this time we had it after breakfast!! I know. We are so greedy for the pudding no one in the family could wait for dinner time.

Antoinette Smith
Antoinette Smith - 6 Months ago
Can I use cooked rice to start. I have a lot of left over rice and thought a pudding would be nice

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