Chef Manny’s Blog

Arroz Doce (Sweet Rice Pudding- Have loved this dessert, like Mom made it).
Serves 4 to 6

5 cups whole milk(or soy milk for non-dairy)1 cup short grain rice_1/2 teaspoon table salt, water as needed, peel of 1 lemon, without pith, cut lemon skin in tiny pieces, 1/2 cup sugar (I always lessen the amount of sugar, so this one is not to sweet), ground cinnamon for dusting, and mom used to make nice designs with the cinnamon by dipping the cup edges in on the edges of glasses etc. (can be creative).

1. Heat milk or soymilk in 2 1/2 quart saucepan over medium-high heat until little bubbles form around the edges and the milk starts to steam._2. In a separate pan, add rice and salt. Add enough water to just cover the rice. Place the pan over medium-high heat, cover,and bring to a boil. Reduce the heat to medium-low and stirring constantly, cook the rice until the water evaporates, being careful not to burn it._3. Stir the scalded milk into the rice and add the lemon peels. Cover and simmer the rice for another 20 to 25 minutes, until it is almost done._4. When the rice is tender, stir in the sugar. Continue to simmer for 5 more minutes until the sugar is dissolved. The pudding should be somewhat thick, like oatmeal, but not to mushy. It will continue to thicken as it cools._5. Pour onto flat serving platters or individual dishes. Garnish with cinnamon in the Portuguese style: pinching some cinnamon between the index finger and thumb, dropping it close to the surface of the rice by rubbing the finger and thmb together, in a design or intials of the guest of honor. Chill. Serve chilled or remove from the refrigerator 20 minutes before serving._

Thanks for sharing that great recipe, I could almost smell the lemon & cinnamon. Sweet Portuguese Rice is also a fovorite of mine, i used to eat a whole platter when I was young & my own kids love it to..
And, “That’s What It’s All About”, making memories in the kitchen…..
We did make an episode with sweet rice, we will be posting it in the future, keep checking back..

Here’s a recipe, it’s Potato and Parsley Soup…kind of sounds like Caldo Verde, but with parsley? parsley is so aromatic…anyway, here it is..to share:

Ingredients:

1 tablespoon extra virgin olive oil

1 medium onion, chopped

2 leeks, white and light green part only, chopped

5 garlic cloves, sliced

Salt, preferably kosher salt, to taste

1 1/2 pounds Yukon gold or russet potatoes, peeled and diced

6 cups water

Leaves from 1 large bunch flat leaf parsley, washed

1 to 1 1/2 cups low-fat milk or substitute.

Freshly ground pepper

Parsley leaves for garnish

1. Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion. Cook, stirring, until tender, about five minutes. Add the leeks, garlic, and 1/2 teaspoon salt. Stir together for about two minutes, until the leeks begin to soften and the mixture is fragrant. Add the potatoes and water, salt to taste and bring to a boil. Reduce the heat, cover and simmer 45 minutes, until the potatoes are falling apart. Add the parsley, stir together and remove from the heat.

2. Puree the soup using an immersion blender, or in batches in a blender. (Don’t put the cap on tight, and cover the top with a towel to avoid hot splashes.) Strain through a medium strainer, and return to the heat. Thin out as desired with milk, and heat through. Add pepper, taste and adjust salt, and serve, garnishing each bowl with parsley leaves.

Variation: Substitute 1 bunch watercress, thick stems removed, for the parsley.

Yield: Serves six

Advance preparation: You can make this several hours before serving.