Portuguese Sweet Rice

When I started this blog in February, I had every intention of posting at least twice a month. And I did...until life's "ups and downs" got in the way.

A big "down" was spending 2 1/2 months recovering from surgery and complications. I was so sick for most of that time that I could barely eat, let alone cook and blog about it. I have a renewed appreciation for my (once again) healthy appetite and am so happy to be back to cooking and enjoying food!

A huge "up" was celebrating our daughter's marriage to the love of her life. We were blessed with a picture perfect Alaskan fall day for the sweet and simple ceremony. How romantic to exchange their vows beside a beautiful pond reflecting the blue sky and golden leaves. Another blessing was having lots of friends and family there to celebrate with us.

Doug's Aunt Mary traveled from Erie, Pennsylvania for the ceremony and brought along two fun friends, Debi and Jeannette. We enjoyed spending a little time with them after the wedding weekend and of course we had to cook some Alaskan seafood for them. Grilled King Salmon, baked Alaskan Scallops, locally grown broccoli, carrots and fingerling potatoes and homemade pickled beets were eaten with gusto and everyone took seconds. The  ladies from Erie enjoyed everything so much that they wanted me to put the whole meal on the blog! Then came dessert, Portuguese Sweet Rice. It got very quiet except for mmmmmm, nummmmm, nummmm. Portuguese Sweet Rice has that effect on people. A thick rice pudding enriched with eggs yolks and scented with lemon zest and cinnamon, it somehow takes you back to childhood and memories of special occasions.

I always say that I only make this dessert for people that I really love. Because even though it is not difficult to make, it requires that you pay attention, have patience, and be mindful of the process. You also have lots of time to think about who you're making it for while you stir in the love.
My Maternal Grandmother, Ilda Vale, used to make this when there was something special to celebrate. I remember once when we visited her in the Azores she wrote "Bem-Vindos" (welcome) on top of the pudding in cinnamon. My Grandmother was a creative and talented cook. She also was an expert at needlepoint and crochet, painted beautifully, and made all kinds of crafts. I remember her hands were always busy making something beautiful. Today, October 5th, would have been her 95th birthday so it seems very fitting to cook, enjoy, and post her most memorable dessert. Parabens, Avo.

P.S. My thanks to the ladies from Erie for kindly and lovingly encouraging me to start cooking and blogging again.


PORTUGUESE SWEET RICE

2 cups white rice (short grain or sushi rice works best)
5 cups milk
3 cups water
1 can (14 oz.) sweetened condensed milk
1/3 cup sugar
pinch salt
1 lemon
3 eggs, separated
cinnamon for garnishing

In large non-stick pot, stir together rice, milk, water, sweetened condensed milk, sugar and salt. Heat on medium high until it comes to a low boil, stirring often.

Turn down heat and keep at a simmer for 20 to 30 minutes or until pudding is thick and rice is very soft. You will have to stir more often toward the end of the cooking time. Meanwhile, separate the eggs (reserve the whites for another use) and beat the yolks in a small bowl until smooth. Use a vegetable peeler or small sharp knife to cut 4 or 5 long strips of zest from the lemon.

Once the rice is soft, remove from heat and stir in lemon strips. Add spoonfuls of the hot pudding to the beaten yolks and stir in a little at a time to temper the eggs. Pour this mixture back into the rice pudding and stir well to incorporate. Remove lemon strips and pour pudding onto large platter or shallow bowl. Let cool slightly then decorate with cinnamon. Serve at room temperature or refrigerate and serve cold (I like it best cold and have been known to eat it the next morning for breakfast!) Makes a lot, serves about 10 people.