vegetarian
gluten freeRinse the rice
Rinse the Short-Grain Rice in a sieve under the tap until the water looks a little less cloudy, then drain well.
Simmer with spices
Tip the rice into a medium saucepan and add Water, the Lemon Peel, the Cinnamon Stick, and a pinch of Salt. Bring it to a boil over medium heat, then lower the heat and simmer for 10 minutes, stirring once or twice, until the water is mostly absorbed and the rice is just tender.
Cook until creamy
Pour in the Whole Milk and stir in the Granulated Sugar. Keep the pot at a low simmer for 20 minutes, stirring often and scraping the bottom, until the rice is soft and the pudding is thick, creamy, and just loose enough to spoon. Lift out the lemon peel and cinnamon stick when you're happy with the texture.
Finish with yolks
Take the pot off the heat. In a bowl, whisk the Egg Yolks until smooth, then whisk in a spoonful or two of the hot rice pudding to temper them. Stir the warmed yolks back into the pot, return it to very low heat, and cook, stirring constantly, for 2 minutes until the pudding turns glossy and silky. Do not let it boil.
Serve and dust
Discard the lemon peel and cinnamon stick if they are still in the pot. Spoon the arroz doce into a shallow serving dish or individual bowls, smooth the top with the back of a spoon, and finish with a light dusting of Ground Cinnamon. Serve warm or at room temperature.
