Directions
- 1Add one cup of rice to the pan.
- 2Add three cups of water, then cover and cook.
- 3Once the rice is cooked, add one liter of whole milk.
- 4Add one cup of powdered milk, mix to avoid lumps.
- 5Add cinnamon sticks and cloves.
- 6Add crumbled paçoca.
- 7In another pan, add two cups of sugar and turn on the heat to make the caramel.
- 8When the sugar becomes liquid, add one tablespoon of butter and one box of cream.
- 9Mix well, then turn off the heat.
- 10Add the caramel to the rice.
- 11Cook for 18 minutes, stirring constantly to avoid sticking.
Ingredients
- 1 xíc arroz
- 3 xíc água
- 1 litro leite integral
- 1 xíc leite em pó
- 2 pau canela
- paçoca
- cravo
- 2 xíc açúcar
- 1 col. sopa manteiga
- 1 caixa creme de leite
Equipment
panstove
Tips
- Adding paçoca to arroz doce is a common practice in the Northeast region of Brazil.
- When making the caramel, use a pan with a large surface to allow the sugar to melt faster.
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