Picture: Craig Fraser, Quivertree Publications
Traditionally rice mixed with flower petals was always thrown as the bride and groom came out of the church at their wedding. The amount thrown depended on how much was left over from making the traditional rice pudding served at most weddings. 

I don’t wait for weddings to have rice pudding, I will make it any day as a comfort food, and it is a favourite with my son Raymond and grandson Marco too. To enjoy it fully, you leave a large amount in the pot, sprinkle it with cinnamon and sit down somewhere quiet to eat it all by yourself.

Serves 4 

125g white rice

375ml water

pinch of salt

500ml warm milk

1 stick cinnamon 

strip of lemon rind

200g sugar

25g butter

2 egg yolks

10ml lemon zest

ground cinnamon, to garnish

Place rice in a bowl and cover with the water.  Soak for half an hour. 

Strain the water and place the rice, water and salt in a saucepan. 

Simmer for 15 minutes. 

Add the warm milk, cinnamon stick and lemon rind. 

Simmer until the rice is almost cooked. 

Remove the cinnamon stick and the lemon rind. 

Add the sugar and butter and continue cooking for 10–15 minutes. 

Beat the egg yolks. 

Add a little of the warm rice mixture to the yolks, mix well and pour into the saucepan. 

Simmer for 2–3 minutes, stirring continuously.  

Add the lemon zest. 

Pour into individual serving bowls or onto a large platter (do not forget to leave a little for the cook!). 

Sprinkle with ground cinnamon and serve.

* Recipe taken from My Portuguese Feast by Quivertree Publication 

My Portuguese Feast