Unlike other rice puddings, Portuguese Arroz Doce is cooked first in water and only then in milk. This step ensures that the rice is properly cooked and 'opened' before the milk is added, which contributes to the creamy texture.
Carolino rice is best (if available), or any medium-grain rice, such as Arborio for risotto, as it releases starch better and guarantees a creamy consistency.
Traditionally served in one large bowl, not in individual portions.
Do not rinse the rice; keep the starch on it for creaminess. Heat the milk in a separate pot until hot. Add half of the sugar to it.
In a large saucepan, combine the rice, water, cinnamon stick, lemon zest, and a pinch of salt.
Bring to a boil and cook until the water is almost completely absorbed (about 5-8 minutes). The rice should be soft but still firm in the centre.
Remove the cinnamon stick and lemon zest from the rice.
Pour in the hot, sweetened milk and vanilla extract.
Reduce the heat to minimum and cook, stirring occasionally, for 30-40 minutes until the rice is tender and the pudding has the desired creamy consistency (it should be more liquid than the final state, as it will thicken upon cooling).
In a bowl, whisk the egg yolks with the remaining sugar (about 75g).
Take about one ladle of hot milk from the rice pudding and slowly whisk it into the egg yolk and sugar mixture (tempering).
Slowly pour the tempered egg yolks back into the pot with the pudding. Continue cooking for another 1-2 minutes over low heat, stirring constantly. DO NOT BOIL, otherwise the yolks will curdle!
Remove from heat and stir.
Pour the pudding into a large serving bowl or into smaller individual dishes. Let it cool to room temperature and then refrigerate for at least 2 hours.
Just before serving, dust with ground cinnamon. Traditionally, cinnamon is sprinkled through stencils to create patterns on the pudding surface.