Other

Ingredients

• 300 gr Carolino rice
• 350 gr Sugar
• 2000 gr Whole-fat milk
• 120 gr Egg yolks
• 600 gr Water
• 1 tablespoon of butter 
• 1 Lemon peel
• 1 Cinnamon stick
• 1 Pinch of salt

Preparation

Boil the water with the butter, lemon, cinnamon and salt.

Add the rice and cook until the water evaporates. Add the warm milk, little by little, as the water evaporates (as if making a risotto) and stir with a spatula during the entire process. Continue adding the milk until the rice is fully cooked. When you add the last part of the milk and it slightly thickens, add the sugar.

After the sugar is fully dissolved, add the yolks (heated with a bit of the rice mixture) and let it reach 82ºC-85ºC, just like a custard.

Let it cool and serve with a bit of cinnamon powder.

*Recipe provided by the Tourism and Hotel Business School of Lisbon, based in the traditional recipes of Maria de Lourdes Modesto.