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This is the recipe my Vavo (Grandmother) would make for dessert on Sundays, when we would all gather at her house for dinner. It may differ from mainland Portugal, my Grandmother was from the Azores. All I can say is when the recipe says do not stir the pot, resist the urge, don't do it. My grandmother had me standing for 2 hours stirring to make sure hers did not stick when I made this mistake.
View original recipe on cookpad.comCover with water and soak the rice in a small bowl (not the same water as below) and set aside.
Combine milk, water, butter, salt and lemon in a large pot. Be sure to count pieces of zest to ensure that all are removed later.
Bring contents of pot just to a boil using medium heat.
When milk boils drain the rice from step one and add it to milk.
LISTEN VERY CAREFULY - IMPORTANT STEP!!! Stir a couple of times to mix then leave on LOWEST heat WITHOUT STIRRING until rice grains come to the top of liquid, it will look almost solid. This takes at least 1 hour and maybe longer depending on the kind of rice used. Test to see that the rice is soft. If not, leave a bit longer.
Remove pieces of lemon zest.
Add Sugar and stir pot for 2 to 3 minutes to dissolve
Lightly beat and add 6 egg yolks
At this point start stirring constantly until mixture thickens and looks creamy, about 5 minutes.
Pour into a large heatproof dish or several smaller dishes, sprinkle with cinnamon and let cool.
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