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Arroz Doce (Portuguese Rice Pudding)

3/4 c. long-grain white rice
1 1/4 c. water
4 c. milk
peel of 1 lemon
3" cinnamon stick
1 c. sugar
1 tsp. salt
ground cinnamon
3 eggs, separated
3 Tbsp. unsalted butter

Place rice and water in crock pot; cook on high until rice has
absorbed water. Place lemon peel and cinnamon stick in milk; scald
(I do this in the microwave for 5-8 minutes on high.)

Keeping the crock pot on high, add milk 1 cup at a time, allowing
it to be absorbed by the rice before adding more. If you have to
leave the house during the process, turn the pot to low to slow
the cooking. With the addition of the third cup of milk, add the
sugar and salt.

When all milk has been almost completely absorbed, mix in the egg
yolks and butter. Beat the egg whites until frothy but not quite
stiff; add to the hot pudding. (The eggs will cook on contact with
the hot pudding.) Allow to cool somewhat before refrigerating.

Serve chilled or warm, sprinkled with ground cinnamon.


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