Portuguese desserts are often very sweet and sometimes custard-based. This recipe is for the famous rice pudding that is a staple in Portugal. To lighten it, we have caramelized pineapple (a staple from the Azores) and added port. We used arborio rice but any short-grain will work.

Ingredients

• 1 cup (250 mL) short-grain rice
• 31⁄2 cups (875 mL) milk
• Two 2-inch (5-cm) strips lemon rind
• 1 stick cinnamon
• 1⁄2 cup (125 mL) sugar
• 3 egg yolks, beaten
• 2 tbsp (25 mL) butter
• 2 tbsp (25 mL) butter
• 2 tbsp (25 mL) sugar
• Six 1⁄2-inch (1-cm) slices pineapple, cut into 12 triangles
• 1⁄4 cup (50 mL) port

Directions

1. 1. Bring a large pot of water to boil. Add rice and boil for 10 minutes. Drain well.

   2. In a separate pot, bring milk, lemon rind and cinnamon to a simmer on medium-low heat. Simmer for 10 minutes. Remove lemon rind and cinnamon. Stir in drained rice and cook gently for 8 to 10 minutes, stirring frequently, until most of milk is absorbed and mixture looks creamy.

   3. Stir in sugar, egg yolks and butter and cover. Reduce heat to very low and cook, stirring occasionally, until mixture thickens, about 10 to 15 minutes. Spoon mixture into a buttered gratin dish and cool.

   4. Heat butter and sugar in medium skillet over medium heat for 1 minute or until dissolved. Add pineapple and sauté stirring frequently for 4 minutes or until pineapple has softened and juices have thickened slightly. Add port and cook 1 minute longer.

   5. Divide mixture in 6 and spoon into serving bowls.

Top with pineapple and any juices.