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Portuguese Rice Pudding Foam recipe with your friends or colleagues!

Portuguese Rice Pudding Foam

Rice Pudding, Arroz Doce, is a traditional Portuguese recipe made with cooked rice, sugar, milk, eggs, cinnamon and lemon. Our version is transformed into a foam and accompanied with a cinnamon tuille. The rice pudding foam is light and airy, while the tuille is crunchy and provides a delightful contrast in textures.

Equipment 

Ingredients 

Rice pudding

  • 200g Carolino rice or any pudding rice
  • 1 liter milk
  • 400 ml of water
  • 150 g sugar
  • 50 g sugar
  • 2 cinnamon stick
  • 1 lemon peel
  • 2 egg yolks

Rice pudding foam

  • 500 g rice pudding
  • 300 g rice milk
  • 100 g egg white
  • 3 gelatin sheets, hydrated
  • 50 g icing sugar

Cinnamon tuille 

  • 250 g water
  • 75 g white corn flour
  • 15 g corn starch
  • 100 g icing sugar
  • 30 g whole eggs
  • 15 g cinnamon in powder
  • 38 g butter
  • 345 g wheat flour

Raisin syrup polp

  • 300 g dry raisins
  • 150 g sugar
  • 300 g water

Directions

Rice pudding

  1. In a saucepan add the water, lemon peel, cinnamon sticks and bring to a boil. Add the rice and let it cook until the water has been absorbed.
  2. Add the previously boiled milk and then the sugar. Place it over medium heat, cook the mixture stirring occasionally until the rice is fully cooked – around 30-35 minutes. The mixture should be very creamy and moist. Remove it from the heat, pull out the cinnamon stick and the lemon peel.
  3. In a separate bowl, beat the egg yolks together with 50 g of sugar. Start adding a couple tablespoons of the rice to the yolks, this process will temper the yolks, gently increasing its temperature and preventing the eggs from scrambling when added to the hot mixture.
  4. Add the mixture to the rice. Make sure you are stirring vigorously while adding the yolks to the rice.

Rice pudding foam

  1. Blend all the ingredients in the thermomix and warm up the mixture at 45ºC for the gelatin dissolve totally. Charge it using SW with 12 bars.
  2. Keep in the fridge until the siphon is at 20ºC or below. Then is ready to serve.

Cinnamon tuille 

  1. Mix all the ingredients at room temperature.
  2. Spread over silicone moulds or on a parchment paper and take it to the over for 70 minutes at 110ºC.
  3. Take it out of the oven, let it cool down completely before unmolding.

Raisin syrup polp

  1. Bring all the ingredients to boil in a medium pot until all the sugar is dissolved.
  2. Blend while hot in a powerful blender until smooth. Sieve it and keep it in squeeze bottle until needed for plating. Keep in the fridge.

 

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