I hope everyone had a great weekend and is having a great start to the week! I spent this past weekend watching one of my favorite artists perform-Brandi Carlile. I first saw her perform in Boise, when I was in college, and I was taken aback at how great she was! I’ve been a fan ever since, and she certainly didn’t disappoint this time around! If you haven’t heard of her, please do yourself a favor and check out her latest album, “By the Way I Forgive You.”
This past weekend, I also made my next recipe, which is a Portuguese sweet rice dessert, and it is sooo good! This, along with other desserts, was generally served at every Portuguese event and celebration I attended as a child, and growing up. I find the best time to eat it is right off the stove, still hot, or warm. I’m not complaining if it’s cold, because sweet rice is sweet rice folks, and it’s damn good, but try it warm! 🙂 This recipe is from my Tia Gorette, and that first taste made me so proud, because it tasted just like I remember. Also, I found it rather quick and easy to make, so if you have guests coming over and want to serve them something new and tasty, whip this up, and I know they’ll be impressed!
Enjoy and have a great rest of your week!
Yields: 10-12 servings
Tip: For best results, use Caroline brand white rice
3 lemon rinds
1 cinnamon stick, and ground cinnamon for topping
1 teaspoon salt
4 cups whole milk, warm
1 cup warm water
1 cup white, long grain rice
1 cup granulated sugar
3 egg yolks
1) In a large pot or Dutch Oven, add lemon rinds, cinnamon stick, salt, milk, and water, and bring to a boil. Add rice, bring the heat down to low, and simmer. Cook uncovered, stirring frequently, until the rice is cooked through, soft and fluffy, approximately 30-45 minutes.
2) Once rice is cooked, remove the pot from heat, and remove lemon rinds and cinnamon stick from the pot. Add sugar and egg yolks, and stir together really well. Bring pot back to heat, on low, and cook for an additional 5 minutes, stirring frequently.
3) If you like it creamier, add a little more milk, or leave as is. Pour into a heat-proof cooking dish. Dust top with cinnamon.