Brazilian recipe
Arroz doce (Arroz doce)
Make arroz doce with clear steps, faithful measurements and the original character of the recipe preserved.
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Ingredients
1 cup (chá) de rice
2 cups de água
1 lata de condensed milk
Cinnamon em pó to taste
2 cups de água
1 lata de condensed milk
Cinnamon em pó to taste
Where to find ingredients
Look for the ingredients in well-stocked supermarkets, fresh produce markets, butchers, fishmongers, baking suppliers and shops that carry Brazilian or Latin American foods. Cultural ingredients such as palmito, catupiry, polvilho, coxinha, quindim, moranga, pastel and pão de queijo are best used as originally named; substitutes should only be used when necessary and treated as substitutes.
Preparation method
- Coloque o rice e a água fria In a pan grande
- Place over the heat alto até começar a ferver
- Reduza a chama e cook até que o rice esteja macio
- Add o condensed milk e mix bem até incorporar
- Retire a panela do fogo
- Transfira para tigelas individuais ou uma travessa
- Finalize polvilhando a cinnamon em pó por cima antes de servir
Observations
Arroz doce is prepared in a way that keeps the dish's original identity, ingredients and technique intact. The quantities, cooking times and temperatures follow the source recipe so the flavour and texture stay faithful.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
The method is organised step by step: prepare the ingredients, make the dough, filling, sauce, cream or main component as required, then finish the dish for serving. It is written for a home kitchen while respecting the Brazilian culinary context where the recipe calls for it.
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