Palmela Sheep's-Milk Rice Pudding
The egg-free recipe taught by Palmela municipality in 2025: carolino rice pre-cooked in water, finished slowly with infused Saloia sheep's milk, then enriched off the heat with sugar and sheep's butter. The source publishes complete quantities and method but gives neither duration nor serving count.
- Yields
- 1 serving dish of rice pudding
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 200 g Carolino rice
- 400 ml Water
- 1 litre Saloia sheep's milk
- 180 g Sugar
- 70 g Sheep's butter
- 1 strip Orange peel, without white pith
- 1 strip Lemon peel, without white pith
- 1 Cinnamon stick, broken
- 1 pinch Salt
- as needed Ground cinnamon, to decorate (optional)
Method
Put the rice, water and a pinch of salt in a saucepan and begin pre-cooking the rice.
At the same time, warm the sheep's milk in another saucepan with the broken cinnamon stick and lemon and orange peels, without scorching it.
When the pre-cooking is complete and the water is almost absorbed, add two ladlefuls of the infused milk to the rice and stir continuously.
Whenever the mixture thickens and the simmer becomes more vigorous, add another two ladlefuls. Keep stirring and adding milk this way until all of it is used and the rice is cooked.
Remove the pan from the heat. Add the sugar and sheep's butter, mixing thoroughly until the butter disappears into the pudding.
Remove the cinnamon stick and peels. Transfer to a serving dish or bowls and serve plain or, if desired, decorate with ground cinnamon after it has cooled slightly.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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