Portuguese Rice Pudding

I made the regular rice pudding last week and it was fab, I loved it so much that I ate the lot! So I liked the sound of this recipe..

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I did a quick search on this recipe before I started and it does seem like it’s quite a popular recipe, and all the images I saw did have some sort of cinnamon criss cross pattern!

Have no idea why there is a picture of a fish under the recipe, it’s the bottom recipe on the page then has these two fish underneath!

Anyway I started by boiling the rice with the lemon. I couldn’t decided whether to grate the rind or peel and use as an infuser. I opted for the later and added the peeled rind to the pot..

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After 10 minutes it was feeling well cooked and then I drained it and removed the lemon rind, not sure if this was right or not..

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I had halved this so only needed one egg yolk, and I put the left over egg white in the freezer. So that egg mix was beaten and added to the rice..

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After about 10 minutes under a low heat it was looking much creamier so I removed from the heat..

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I attempted a criss cross pattern with the cinnamon! It does look a bit messy!!

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So how does this compare to the plain rice pudding? It is much creamier and considering the rice was only cooked for about 20 minutes in this recipe compared to 2 hours in the other recipe it’s just as soft. The consistency is really lovely. I do think it could be sweeter and I didn’t taste any lemon so kind of wish I’d grated and left the rind in! I also think I over cinnamoned!!

Would I make this again? Yes, add more sugar, leave the lemon in and less cinnamon!!

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