Portuguese Sweet Rice Recipes

Steps:

• In a 4-quart medium saucepan heat the oil over high heat until hot. Add the onion and cook, stirring, until softened, 4 minutes. Add the garlic, salt, red pepper, and bay leaf and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring occasionally, until they begin to soften, about 2 minutes. Add the water, parsley and cilantro and bring to a boil. Add the rice and stir well. When the liquid returns to a boil, stir again, then cover the pot and reduce the heat to low. Cook the rice undisturbed for 20 minutes, or until the liquid is dissolved and the rice is tender.
• Let rice stand for 5 minutes undisturbed before fluffing with a fork. Serve immediately.

Steps:

• 1. Bring water, milk, butter, and rice to a simmer. Add lemon peel, sugar, and pinch of salt.
• 2. Cook over low heat, stirring occasionally, for about 25 minutes or until rice is tender.
• 3. Remove from heat. Add in egg yolks one at a time, mixing after each addition. Stir in vanilla.
• 4. Return to heat and bring to a boil. Cook over low heat for an additional 5 minutes.
• 5. Remove lemon rind. Pour into a serving platter or individual dishes and sprinkle generously with cinnamon!

Steps:

• Bring water to a boil in medium saucepan.
• Add rice and cover, simmering for 20 minutes.
• Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
• It will also thicken some while cooling.
• Pour into one large serving plate and remove lemon rind.
• Spread flat and allow to cool on wire rack.
• You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
• Serve at room temp, but refrigerate uneaten portion.

Steps:

• Turn stove to maximum. In a large pot add water. Peel most of the rind from one lemon and add the peels to the pot. Set lemon aside and turn stove down to medium.
• Add salt and margarine.
• When water is boiling, add rice. Stir constantly.
• When most of the liquid boils away, add 1/2 cup of milk. Stir. Repeat this step until all the milk is added.
• Remove rind from pot.
• Grate the rest of the lemon zest and add it. Add sugar. Remove pot from element.
• Slowly stir in egg yolks. (add a little bit of milk to the yolks first).
• Return pot to the element just until the rice boils. Stir constantly to avoid burning!
• Pour into casserole dish and allow to cool slightly before covering.
• Just before serving, sprinkle cinnamon on top.
• Tip: for a stronger lemon flavour, use two lemons. Peel most of the rind from one for the cooking process, and grate most of the zest from a second lemon to add at the end. For a weaker flavour, use only one lemon and make it stretch for both.