Pudim de Arroz (Rice Pudding)

Featured in the Honolulu Star-Bulletin on November 19, 2007.



Pudim de Arroz (Rice Pudding)

  • 1 cup rice
  • 3 cups water
  • 1/4 cup butter
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1 3/4 cup milk
  • Peel of one lemon
  • 2 eggs
  • 2 egg yolks
  • Cinnamon


  1. In a saucepot, combine rice, water, butter, 1/2-cup sugar and salt; simmer, stirring often until the water evaporates.
  2. In another saucepot, heat milk with the lemon peel and the remaining 1/2 cup sugar; bring to a boil then add rice mixture.
  3. Reduce heat, cover and cook 25 minutes, stirring often or until rice thickens.
  4. Beat together the eggs with the egg yolks.
  5. Place about 1/2 cup of the rice mixture in a small bowl and quickly stir in the eggs to temper the eggs.
  6. Stir mixture back into the rice in the saucepot, heat through.
  7. Remove from heat and remove the lemon peel.
  8. Pour into serving dishes, sprinkle tops with cinnamon.

Makes 8 servings.

Approximate Nutrient Analysis per serving:
300 calories, 10 g fat, 5 g saturated fat, 125 mg cholesterol, 250 mg sodium, 48 g carbohydrate, 1 g fiber, 28 g sugar, 6 g protein


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