Portuguese rice pudding is cooked completely on the stove as risotto. Traditionally, to make pudding thicker and tastier, into it egg yolks are also added, but even without them the pudding is lush texture, and in addition, it turns out less bold.
Stir rice often, but not constantly, because he can become too sticky. Classic portuguese spices – lemon and cinnamon but not vanilla. To decorate the pudding, sprinkle it on top ground cinnamon, the easiest way is to use lace napkin for the cake. For taste, you can mix in the pudding currants soaked in port. Port, or port, originally from Portugal is considered one of the best dessert wines in the world. it fortified wine, which means brandy has been added to it. Most port wine is made from red grapes and served after food. Port Ruby – full-bodied, fruity, young wine, light Ports are aged in barrels and have a milder taste. Can find and white port, which is prepared from white grapes and drink before eating.
Time: 30 мин. Complexity: easy Servings: 6 The recipes use volumetric containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 1/2 tbsp. round grain rice (e.g. for paella or risotto Arborio varieties)
- 3 – 3.5 tbsp. milk
- 1/3 Art. black currant
- 1/4 Art. red port Ruby
- 2 cinnamon sticks
- Grated zest of 2 lemons
- 1/2 tsp salt
- 1/4 Art. brown sugar
- 1 tbsp. l (15 gr.) Butter
- 1/2 tsp ground cinnamon plus some more for decoration
Recipes with similar ingredients: Arborio rice, round grain rice, milk, lemon zest, brown sugar, cinnamon, port, currant
Recipe preparation:
- In a small bowl, mix the currants and port and leave, so that the berries are saturated.
- Rinse and strain the rice. Put in a large pot, pouring so much water that it covers rice. Shuffle and bring to boil over medium heat. Cook for 5 minutes to blanch rice. Drain the water through a colander, rinse the cereal with warm water and again strain.
- While rice is being cooked, in a medium-sized thick-walled pan pour 3 tbsp. milk, add cinnamon sticks, lemon zest and salt. Bring to a boil over medium heat. Turn off the fire and give rice brew until cooked.
- Put rice in another medium-sized thick-walled pan and pour 1 cup of warm milk. Mix well with wood spoon, then turn on the lowest possible heat and cook, stirring occasionally until milk is absorbed. Pour 1/2 tbsp. warm milk, mix and cook until milk is absorbed. Continue in the same way until all milk is used. (remove and discard the cinnamon sticks). With the last 1/2 tbsp. milk also add sugar, butter, ground cinnamon and soaked currant in port.
- When the last batch of milk has been absorbed, turn off the heat and rate the consistency depending on your personal perceptions of pudding, given that it coarsens when cooled. Optional add 1/4 – 1 tbsp. milk (you can cold). Put the pudding in medium serving platter or place in 6 separate serving bowls and sprinkle with ground cinnamon.
