Archive for the ‘Portugese’ Category

Arroz Doce (Rice Pudding)

Saturday, January 9th, 2010

I know, I said I won’t post anything till Monday but since I had this sudden unplanned trip, I wanted to wish you all a warm weekend with this recipe.

Playing with the words Yes’s and No’s gave me this stuff to think on, before I write about the recipe. There are so many meanings with desis using yes and no in different ways. I have had a couple of my friends asking me,” You coming here, Yes Yes”?

And I thought may be they are using the short form for my name SS. But it turns out that folks have picked up our way of speaking and re-assuring each other very well. Couple of examples:

You are visiting us, Yes, No?

You know this place, right No?

This is not good, No? and

This is good No?

So, my friends have developed this habit of asking me with a double yes for approval and a yes no for disapproval :)

In the same style, I am giving you this dessert to enjoy and assure you all that yes yes, I will leave you all in peace and will be back next week in time for Pongal.

So in the mean time, I decided to be a desi girl as long as I can hold the fort when I saw the invasion of A Worldly Epicurean Delight- Portuguese. And I wanted to make a dessert to stay in the game.

Portuguese desserts are very sweet(from what I have read) and flavorful and this recipe Arroz Doce or Arroz de Leite is one of those to satisfy the sweet tooth.  Rice pudding is the simplest of all sweets we can make at home, from a simple offering to a grand wedding. It can take any name depending on it’s consistency- Payasam, Kheer, Pal Pongal,Sweet pongal etc., etc.,

It served for two purposes, for my usual friday prasadam and to try out a Portuguese recipe for AWED.

I made slight changes to the Portuguese version. Instead of using eggs, I used sweetened condensed milk and included  new ingredients-saffron and cardamom powder. The recipe is listed in Wikipedia and a similar recipe is listed in this site.

Ingredients (Serves-2)

Rice -1/4 cup (I used a 200 ml cup)
Water- 2 cups
Milk- 2 cups
Sugar- 1/4 cup
Condensed milk- 4 tbsp
Saffron- few strands
Cardamom powder- 1 tsp
Cinnamon powder- 1 tsp

Method:

Soak saffron in 2 tsp of warm milk. Wash the rice and cook it in a vessel with 2 cups of water on a medium flame. As the water gets absorbed and rice starts to cook, slowly start adding the milk. Keep adding the 2 cups of milk slowly till all the milk is absorbed and rice has cooked(slighly mushy and double in volume). The process will take about 20-25 minutes.

Remove from thes stove, let it cool for 5-7 minutes. Slowly add the sugar and condensed milk and fold it into the mushy rice. Garnish with saffron(with the milk), cardamom powder and cinnamon powder. Serve warm or chilled. I have not tried cinnamon with milk before, though I use cardamom powder and nuts, the cinnamon gave it a whole new flavor and I am planning to use it as a secret ingredient in my usual payasams.

This dessert is starting it’s journey to Priya’s AWED- Portuguese, an event started by DK of Chef in You.

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