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
- Smartwhip cream charger
- Cream dispenser
- Fine sieve
- Blender
- Thermomix
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
- 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.
- 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.
- 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.
- Add the mixture to the rice. Make sure you are stirring vigorously while adding the yolks to the rice.
Rice pudding foam
- 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.
- Keep in the fridge until the siphon is at 20ºC or below. Then is ready to serve.
Cinnamon tuille
- Mix all the ingredients at room temperature.
- Spread over silicone moulds or on a parchment paper and take it to the over for 70 minutes at 110ºC.
- Take it out of the oven, let it cool down completely before unmolding.
Raisin syrup polp
- Bring all the ingredients to boil in a medium pot until all the sugar is dissolved.
- 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.