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Professional Ingredient Notes:
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Rice: Using a short or medium-grain rice is crucial. These varieties release more starch than long-grain rice, which helps create the dessert’s characteristically creamy and thick texture without any flour. Arborio rice (used for risotto) is an excellent, widely available substitute for Portuguese Carolino rice.
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Dairy: Whole milk is essential for richness and the correct creamy texture. Lower-fat milks will result in a less creamy and more watery custard.
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Flavorings: The lemon peel and cinnamon stick are infused into the milk as it cooks with the rice. This is a fundamental step that provides the authentic, delicate fragrance characteristic of Portuguese Pudim de Arroz. They are removed before baking.
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Gluten-Free Status: This dessert is naturally gluten-free. However, always ensure that your vanilla extract is certified gluten-free, as some brands may contain additives or be processed in facilities with gluten.
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Texture: The final texture should be firm yet creamy, similar to a baked custard or flan, but with the distinct texture of rice throughout.
-
Professional Ingredient Notes:
-
Rice: Using a short or medium-grain rice is crucial. These varieties release more starch than long-grain rice, which helps create the dessert’s characteristically creamy and thick texture without any flour. Arborio rice (used for risotto) is an excellent, widely available substitute for Portuguese Carolino rice.
-
Dairy: Whole milk is essential for richness and the correct creamy texture. Lower-fat milks will result in a less creamy and more watery custard.
-
Flavorings: The lemon peel and cinnamon stick are infused into the milk as it cooks with the rice. This is a fundamental step that provides the authentic, delicate fragrance characteristic of Portuguese Pudim de Arroz. They are removed before baking.
-
Gluten-Free Status: This dessert is naturally gluten-free. However, always ensure that your vanilla extract is certified gluten-free, as some brands may contain additives or be processed in facilities with gluten.
-
Texture: The final texture should be firm yet creamy, similar to a baked custard or flan, but with the distinct texture of rice throughout.
