Risotto Sweet Rice

Lets check this sort of culinary fusion of the classic Portuguese sweet rice recipe, by incorporating Italian risotto rice, traditionally used for its creamy texture in savory dishes, instead of the more typical Carolino rice, we get something special with a unique texture.

While both risotto and the traditional Portuguese Carolino rice are short-grained, the risotto rice’s higher starch content requires a longer cooking time, resulting in an exceptionally creamy and indulgent dessert. It’s still mostly portuguese sweet rice, it is just a bit more upscale hehehe, let’s check out the recipe! 🍚✨

Ohh and also if you want the original portuguese sweet rice recipe, just follow the link, i would say both are delicious 😀

Servings: 8
Time: 45mins
Difficulty: Normal
Rating: ★★★★★
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Who doesn’t love a beautiful sweet rice? This is a very simple version, a bit less sweet, and I’ve used risotto rice instead of the traditional Carolino rice. It makes the sweet rice denser and it’s an interesting and delicious variation.

Ingredients

Water – 400ml
Butter – 20gr
Cinnamon – 1 stick
Lemon – 2 peels
Risotto Rice – 150gr
Sugar – 160gr
Milk – 1lt
Egg Yolks – 4
Cinnamon – A Sprinkle
Salt – A Pinch

Directions

Put the water, butter, lemon zest and cinnamon stick in a large saucepan over a medium heat. When the butter has melted, add the risotto rice with a pinch of salt and let it cook until all the water has been absorbed by the rice.

Then add the warm milk and cook over a low heat until the rice is cooked (taste it to make sure before the next step, if its not cooked, add more water and cook more).
Now add the sugar and cook for a little longer, then remove the pan from the heat, at this point you can remove the lemon peel and cinnamon stick if you like.
Whisk the egg yolks in a separate bowl and gradually add spoonfuls of the milk and rice mixture to the egg yolks. You do this to warm the egg yolks little by little without scalding them; when the liquid with the egg yolks is hot, it’s time to add it back everything into the pan in a stream, stirring all the time.

Bring the pan back to a simmer, then cook slowly (it will take a while) until you feel the mixture begins to thicken, you’ll notice the difference, at which point let it cook for another 1 or 2 minutes, stirring all the time, then remove from the heat, its ready!
Pour the mixture into small bowls or a large platter, sprinkle with cinnamon and that’s it, store in the fridge and serve chilled, enjoy!

Notes: I usually leave the lemon zest and cinnamon in the mixture, just because I like it, its like a little yummy surprise.

If I’m pouring it into a large dish then I season it with cinnamon, but usually if I pour it into small bowls I only add the cinnamon when it’s time to eat, so everyone can add as much or little as they want.

This recipe for Risotto Sweet Rice was originally created on BakeAfter.com. Esta receita de Arroz Doce de Risotto foi publicada em português no Iguaria.com.