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arroz doce - cinnamon rice pudding

(12 ratings)
Blue Ribbon Recipe by
Genny Miller

My Portuguese grandmother would make this wonderful rice pudding as a special treat for me and my two brothers. It was always so sweet and creamy... and out of this world!

Blue Ribbon Recipe

A rich, velvety rice pudding that's slightly sweet with a kick of cinnamon and a subtle citrus undertone. This is a Portuguese rice pudding recipe that's different from an American version because of the type of rice used (arborio). Made on the stovetop, Arroz Doce is also creamier. We enjoyed the bright freshness of the lemon peel. Initially, the ratio of liquid to rice had us concerned. In the end, it totally works and creates a very creamy rice pudding.

— The Test Kitchen @kitchencrew
(12 ratings)
yield serving(s)
prep time 15 Min
cook time 45 Min
method Stove Top

Ingredients For arroz doce - cinnamon rice pudding

  • 2 c
  • 2 c
  • 1
    strip lemon rind, optional
  • 1
    cinnamon stick
  • 1/4 tsp
  • 1/2 c
    short-grain or Arborio rice
  • 1/2 c
    granulated sugar
  • ground cinnamon

How To Make arroz doce - cinnamon rice pudding

Test Kitchen Tips
Our cinnamon sticks were on the small size, so we added 2. We also added several pieces of lemon peel from a large lemon (because we love lemon).
  • Milk, water, lemon rind, cinnamon, and salt in a saucepan.
    In a heavy saucepan, combine milk, water, lemon rind, cinnamon stick, and salt; cover and bring to a boil.
  • Adding rice to the saucepan.
    Stir in rice.
  • Simmering ingredients in the saucepan.
    Reduce heat to medium-low and cook, uncovered, for 35-40 minutes or until almost tender. Stirring often and scrape the sides of the pan.
  • Adding sugar to the saucepan.
    Add sugar and continue cooking over low heat for 5 minutes or until rice is tender and almost all liquid is absorbed. Remove from heat.
  • Removing lemon peel and cinnamon stick.
    Remove the cinnamon stick and lemon rind.
  • Dusting Arroz Doce (Portuguese Cinnamon Rice Pudding) with cinnamon.
    Pour pudding into a nice serving dish and sprinkle with ground cinnamon. Or, you can make a design which my grandmother almost always did. Serve at room temperature or cover and refrigerate for up to 4 days.