Time 50m Number Of Ingredients 10 Steps:
In a thick stock pot, add your milk, water, butter, and rice bring these items to a simmer over medium heat Once your rice is simmering add your lemon zest, extract, pinch of salt, and sugar Cook over Low heat for 25 minutes-stir frequently. Separate your egg yolks (if you have not done this earlier). After 25 minutes, remove rice from heat, and stir in 1 egg yolk at a time Place pot back on burner and cook on low heat for 5 minutes-stir frequently. Place in a nice serving dish, a Pyrex, or in individual cups. Refrigerate any leftovers Top with a generous amount of cinnamon & enjoy!
Time 1h5m Yield 8 Number Of Ingredients 4 Steps:
In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil. Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.
Time 40m Yield 6 to 8 servings Number Of Ingredients 11 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.
Time 40m Yield 4-6 serving(s) Number Of Ingredients 6 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.
Time 30m Yield 1 casserole dish Number Of Ingredients 8 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.
Yield 10 servings Number Of Ingredients 7 Steps:
Cook rice and water on a porridge setting for 20 mins using the ‘quick release’ setting. Then, turn on the saute feature, add milk, lemon rind, and sugar, and mix continuously for 20 minutes as mixture thickens. Turn off the Instant Pot, then add eggs, mixing quickly to prevent scrambling. Remove lemon rind. Pour into a serving dish and garnish with cinnamon in a criss-cross pattern. Let settle slightly. Serve.
More about “portuguese sweet rice recipes”
Time 1h5m Yield 8 Number Of Ingredients 4 Steps:
In a large saucepan over high heat combine sugar and milk. When bubbles form at the edges, stir in rice and reduce heat to medium-low. Cook 60 minutes, stirring often, until rice is tender. Do not allow to boil. Remove from heat and vigorously stir in beaten eggs, a little at a time, until well incorporated. Serve warm.
