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Arroz Doce (Portuguese Rice Pudding) Phyllo Shells

Total Time: 1 HR Makes: 60 desserts
Prep Time: 15 MIN Cook Time: 45 MIN

Sweet creamy rice pudding infused with orange, vanilla and cinnamon in toasted phyllo shells. Fragrant and delicious, a Portuguese holiday dessert treat!


4 packages (15 count, each) Athens® Phyllo Shells
1 1/4 cups short or medium grain rice, uncooked
3 1/2 cups water
1 teaspoon salt
1/2 cinnamon stick
Orange peel, from 1 orange
3 3/4 cups milk, divided
1 vanilla bean
1/2 cup sugar
2 large egg yolks
2 teaspoons ground cinnamon


Preheat oven to 350°F. Place empty shells on a baking sheet and bake for 3-5 minutes, or until toasted to a light brown.

In a large saucepan, combine rice, water, salt, cinnamon stick and orange peel. Bring to a boil, cover and lower heat. Simmer 20 minutes or until rice is cooked. Heat 3 1/2 cups of milk. Mix hot milk into rice. Cut vanilla bean in half lengthwise. Scrape seeds from vanilla bean into rice mixture along with the scraped bean halves. Stir just to combine, cover and simmer, stirring periodically, approximately 20-25 minutes until milk has reduced to a creamy rice consistency. Mix in sugar, cover and bring to a boil. In a small bowl, whisk egg yolks and remaining (room temperature) milk. Remove rice from heat and slowly add egg mixture while stirring. Return pot to the stove and bring to a simmer for 3-5 minutes or until thick and creamy. Remove vanilla bean, cinnamon stick and orange peel. Spoon rice pudding into toasted phyllo shells. Garnish with cinnamon.

Enjoy at room temperature or chilled.


Serving size: 1 shell (21g), Amount per serving: Calories 40, Total Fat – 1g, Saturated fat – 0g, Trans Fat – 0g, Cholesterol – 10 mg, Sodium – 15 mg, Dietary Fiber – 0g, Total Carbohydrate – 2g Sugars – 1g, Protein –1g, Vitamin D – 0%, Calcium 2%, Iron 0%, Potassium – 0%