Arroz Doce / Sweet Rice


Arroz Doce / Sweet Rice

As you might already know…. My favorite dessert is Arroz Doce /Sweet Rice.
Anytime my mom asked me what I wanted I would never ask for cakes, I would always answer Arroz Doce!!
So it’s no surprise that I would have three different recipes in my cookbook for Arroz Doce /Sweet Rice in it.
Here’s one of the three recipes of Arroz Doce … This one is the creamiest by far!!
This one comes from my aunt Lilia. Thanks Tia!  xoxo





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2 Cups of white rice, preferably medium grain
2 Cups of sugar
2 Cups of water
6 Cups of whole milk
4 tablespoons of salted butter
Peel of 2 lemons
10 egg yokes *-/+ to your discretion.
Cinnamon to decorate

If you need a Dutch oven, this one made by Lodge can be found on Amazon. I really like Lodge cast iron skillets, they’re heavy and long lasting. Their Dutch ovens are equally terrific and come in a variety of colors.

These serving platters from Amazon are perfect for spreading out your rice pudding like I’ve done in the picture above. It’s a set of three, they’re oven safe, You can use them for turkey or appetizers or whatever.


* Make sure have you rice rinsed and soaking in water for about an hour before you begin making the pudding.In a medium saucepan bring to a boil the rice, water, butter and lemon peels. Then lower the heat and continue to simmer until all the water has been completely absorbed. Making sure to stir occasionally so that the rice does not stick to the pan. Then remove the lemon peels.In a separate medium saucepan, heat the milk until almost at a boil and pour the rice, add the sugar and stir everything together and bring everything to a boil again. Then lower the heat and constantly stir until the rice has absorbed all the liquid. This takes about 30 to 45 minutes or until the rice has thickened to the point that if you take your spoon, you can separate the rice long enough to see the bottom of the pan. At this time you will need to sample the rice and see if it has cooked. If it hasn’t you will need to add another 1 cup of very hot milk to it and stir again until it has been completely absorbed again.

In a separate bowl you’ll need to separate your eggs, since you will only be using the egg yokes. Beat the egg yokes and once the rice is cooked, you will add a couple of heaping spoonful’s of rice to the egg yokes, one spoonful at a time. Then you will incorporate the egg mixture back into the rice pan and cook for another 5-10 minutes so that the eggs can cook.
• It is very important to follow these steps and not jut put the egg yokes into the rice. If you do the eggs will cook and you will have scrabbled eggs.
Last step is to pour rice pudding in serving dishes and decorate with cinnamon.


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