The rice pudding is a simple and traditional recipe of Portuguese cuisine, which has always played an important role in festivities, particularly at wedding parties. The inheritance of rice pudding comes possibly from the Moors who inhabited the area before the Portuguese independence from the twelfth century. Simple and easy to identify ingredients created a variety of recipes that allow us to establish a route sweet rice.

It seems that it has been spread through Persia, and its origins indicate India and Indonesia countries where the variety of qualities is greater. In the Middle Ages it was up rice flour for the more delicate sweet confection. And the rice pudding gave one of the first recipes known in other countries with “the Portuguese”.

It is a popular and delicious dessert that is part of the childhood memories of most of us and that is always a big hit among the younger and older, whether eat warm freshly made or after cooling.

1 cup of rice (always use the same cup to measure)

1 and a half cup of hot water

1 pinch of salt

3/4 cup sugar

2 lemon peels

1 cinnamon stick

1 liter of semi-skimmed milk warm

1 tablespoon vegetable oil

4 egg yolks

ground cinnamon for sprinkling

In low heat , bake the rice in the hot water with a pinch of salt until it absorbs all the water. Add the sugar, lemon peel, cinnamon stick, milk and vegetable oil and stir until the sugar dissolves. Continue to stir slowly until it begins to boil and thicken slightly (about 6-8 minutes).

In part, undo the egg yolks with a fork. Add a ladle of soup of the mixture and mix well (thus preventing warm gems to split when added to the mixture in the fire).

Remove the lemon peel and cinnamon stick and add the egg yolks, stirring constantly, over low heat until thickened preparation (3 to 5 minutes). Remove from heat when it is more or less creamy according to your taste. Pour into cups or traditional dishes and sprinkle with cinnamon. You can serve it warm or cold, it is delicious both ways.