Bourbon Vanilla Bean Rice Pudding

It's been way too long since we've published something foody. But I promise that soon this section of our magazine will be re-activated!

We're therefore very happy to present you a recipe from the talented Patrícia Nascimento - arroz doce or in English rice pudding. It used to be one of my favorite desserts as a child. Patrícia is a Portuguese food stylist and photographer born in Paris but grew up in Faro (my hometown) since the age of 8. I hope you love it how I do!

Wishing you a sweet day, Liliana

Ingredients 170g round white rice 350ml water 1/2 tsp sea salt 1L organic whole milk 1 tbsp butter 1 vanilla bean 1 cinnamon stick 1 lemon peel 170g brown sugar 2 egg yolks, organic Cinnamon powder, to serve Red fruits & Sparkling wine jam, to serve

  1. Heat the milk in a saucepan.

  2. Place the rice, water and salt in another saucepan.

  3. Let come to a boil and let simmer for 10 minutes, until water has been absorbed.

  4. Add butter and combine.

  5. Add the milk, vanilla bean scraped into the saucepan, cinnamon stick, lemon peel, and on low heat – let mixture simmer gently with the lid on until thickened, about 30-35 minutes, stirring every now and then to make sure it doesn’t burn.

  6. When the rice is tender add sugar and whisk.

  7. In a small bowl add the egg yolks with 3 spoonfuls of the rice pudding mixture and whisk rapidly to temper and prevent scrambling.

  8. Remove from heat, discard the cinnamon stick, lemon peel, add the yolks mixture and whisk.

  9. Cook for more 2-3 minutes more until creamy. Remove from heat and let cool completely.

  10. Serve with the red berries jam or cinnamon powder.

Recipe, food styling and photography by Patrícia Nascimento