Another great recipe to add to the recipe box for our In The Kitchen feature, sponsored by Amaral's Market. We ask listeners to submit recipes for great dishes that have been passed down from their family members, or maybe a great one you've just been introduced to.

This one is one of my favorites. Not a single family celebration or gathering is complete for us without Arroz Doce. My aunt and godmother could go into business with their rice pudding dishes.

So a big thanks to Linda Roderigues of Fairhaven for sending this great recipe. She is this week's winner of the gift card to Amaral's Market, where she'll find the recipes she needs to make this dish! If you'd like to submit a recipe, click here. We'd love to share it!


Old Fashioned Rice Pudding

4 cups milk
½ cup water
1 cup uncooked medium grain rice ( such as River Rice ) 3 large eggs
½ cup granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt

Parboil the rice in a medium saucepan with 3 cups of water for 5 minutes then drain before adding to the milk mixture.

Warm the milk and water in a large-sized saucepan over medium-low heat.
Stir in rice, sugar and salt. Bring to a simmer and cook, uncovered, stirring frequently, almost continuously, until the rice is very tender, about 30 to 35 minutes. ( rice has a tendency to stick to the bottom of the pan.)

In a medium-sized bowl, whisk together the eggs and set aside. When rice is done, gradually stir a few large spoonfuls of it into the egg mixture stirring constantly.. (This is to temper the eggs so that they don’t scramble.)
Slowly return the mixture to the saucepan and stir over medium-low heat for 1 minute to finish cooking the egg mixture. Remove from the heat and add the vanilla.

Pour the mixture into a large bowl and sprinkle with cinnamon. Refrigerate when cooled. Makes 6 servings.

Optional: Can add ½ tsp. fresh lemon zest to the milk .