Best Rice Pudding Pie Food From Portugal Recipes

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RICE PUDDING PIE - FOOD FROM PORTUGAL



Rice Pudding Pie - Food from Portugal image

A pie for the whole family with excellent presentation, filled with a cream confectioned with rice, cinnamon stick, milk, water and lemon peel, sprinkled with cinnamon powder.

Provided by pedrobarbosa1977

Categories     Pie

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 9

100 g rice
400 ml water
650 ml milk
250 g sugar
1 lemon peel
cinnamon (to garnish)
1 cinnamon stick
1 pinch salt
230 g puff pastry

Steps:

  • Wash the rice and set aside.
  • In a pan place the water, the lemon peel, the cinnamon stick and a pinch of salt. Bring to high heat and simmer. Remove the cinnamon stick (reserve the cinnamon stick), pour the rice, stir, reduce to low heat and leave to cook about ten minutes.
  • Meanwhile, heat the milk with the cinnamon stick and simmer (when the milk is boiled remove the cinnamon stick). When the rice is cooked, pour the milk, stir with a wooden spoon and cook over medium heat about 15 minutes until creamy. Stir once in a while.
  • Add the sugar, stir and cook over medium heat about 15 minutes. Turn off the heat, remove the lemon peel and pour with the help of a ladle the rice in individual bowls. Sprinkle with cinnamon, allow to cool and serve.
  • Line a pie pan with the puff pastry. Place in the bottom some dried beans for the dough doesn't rise when it goes to the oven. Bring to preheated oven at 180°C about 20 to 25 minutes.
  • Turn off the oven and remove the beans. With the help of a ladle pour the rice pudding over the dough and spread it with the help of a spatula. Sprinkle with cinnamon, allow to cool and serve.

Nutrition Facts : Calories 557.5, Fat 18.7, SaturatedFat 6.2, Cholesterol 14.8, Sodium 176, Carbohydrate 89.7, Fiber 1, Sugar 41.9, Protein 8.4

DARNELE'S BEST PORTUGUESE SWEET RICE



Darnele's Best Portuguese Sweet Rice image

This is an easy version of Portuguese Sweet Rice that is absolutely delicious. It substitutes instant lemon pudding for the several eggs, that most traditional recipes call for, that add the traditional yellow color. I love this as a dessert or breakfast, served warm or cold. It makes a large platter which serves a crowd. My Portuguese friend Darnele gave me this recipe. It's a favorite of hers and now mine. Try it, you'll love it.

Provided by mellz

Categories     Dessert

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 7

4 cups water
2 cups white rice (River Rice is best)
1/2 teaspoon salt
1/2 cup butter
1 1/2 cups sugar
1 (3 1/2 ounce) box instant lemon pudding
4 1/2 cups whole milk, separated (1/2 c. for pudding)

Steps:

  • Boil water, rice, salt, & butter. Stir frequently between stages. When dry (liquid is cooked off) add 4 Celsius milk. When dry, add 1/1/2 Celsius sugar. When dry, in separate bowl, mix lemon pudding with 1/2c. milk then mix into rice and stir well.
  • Spread onto large 1" deep platter and sprinkle with cinnamon.

Nutrition Facts : Calories 439.2, Fat 13.1, SaturatedFat 7.9, Cholesterol 35.4, Sodium 383.5, Carbohydrate 75, Fiber 1, Sugar 35.5, Protein 6.1

SWEET RICE PUDDING - ARROZ DOCE - PORTUGAL



Sweet Rice Pudding - Arroz Doce - Portugal image

This recipe is submitted for play in ZWT8 - Spain/Portugal. It is a recipe by Ana Patuleia Ortins. A lovely rice pudding that is flavored with orange and garnished with cinnamon.

Provided by Baby Kato

Categories     Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

5 cups milk, whole
1 cup short-grain rice
1/2 teaspoon salt
1 orange, peel of 1 orange, without pith, in large pieces
1 cup sugar
2 teaspoons cinnamon, ground (for dusting)

Steps:

  • Heat milk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam.
  • In a separate pan, add rice and salt. Add enough water to just cover the rice, and place the pan over medium-high heat, cover,and bring to a boil.
  • Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it.
  • Stir the scalded milk into the rice and add the orange peel, cover and simmer the rice for another 20 to 25 minutes, until it is almost done.
  • When the rice is tender, remove the orange peel and stir in the sugar, continue to simmer for 5 more minutes until the sugar is dissolved.
  • The pudding should be somewhat thick, like oatmeal. It will continue to thicken as it cools.
  • Pour onto flat serving platters or individual dishes.
  • Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor and chill.
  • Serve chilled or remove from the refrigerator 20 minutes before serving.

Nutrition Facts : Calories 586.3, Fat 11.5, SaturatedFat 7, Cholesterol 42.7, Sodium 441.3, Carbohydrate 108.7, Fiber 2.9, Sugar 53, Protein 13.6

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