If, like me, you considered rice pudding to be generic and bland, prepare yourself to forever change your mind.
This arroz doce is way too delicious to be called rice pudding. It’s heavenly. It’s memorable. And it has an amazing flavor profile which is way more than the sum of its simple parts.
I used a drawstring mesh bag (the kind sold for making nut milks) to contain the strips of citrus zest and cinnamon stick while submerged in the milk. I continued steeping the aromatics in the milk even after combining the milk with the rice. The zest flavored the pudding in a complex and mellow way and not a sharp citrus flavor. Almost more orange blossom than bright citrus? Phenomenal.
Before serving, I sprinkled the top with ground cinnamon and chopped salted pistachios. I would not skip the pistachios—the salted nuts perfectly complemented the sweet pudding, spicy cinnamon, and subtle citrus. And what a sensuous juxtaposition of textures–creamy dreamy custard, crunchy nuts, and chewy rice. Swoon!
It was amazing both hot and cold! After letting it cool a bit (still warm), I was worried it was just slightly too runny (albeit incredibly delicious). It did not really firm up significantly after almost reaching room temperature. However, after refrigerating overnight (and man, was this pudding great for breakfast!) it firmed up perfectly. Perhaps if meant to serve warm, it could be cooked a bit longer?
This was delicious warm yet still wonderful the next day right out of the fridge. It was significantly firmer after refrigerating but wonderful both ways.
This recipe SHOULD easily serve 6 but, ever the dutiful tester, I found myself eating spoonful after spoonful (pure research, of course) while writing this evaluation. And alas, it disappeared all too soon.