Portuguese Rice Custard (Printable)
Creamy tender rice simmered in milk, enriched with egg yolks and finished with a golden cinnamon-sugar crust.
# What You Need:
→ Rice & Dairy Base
01 - 1 cup short-grain rice
02 - 4 cups whole milk
03 - 1 cup heavy cream
04 - 1 cup granulated sugar
05 - 2 tablespoons unsalted butter
→ Flavorings
06 - 1 lemon peel in large strips, white pith removed
07 - 1 cinnamon stick
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon salt
→ Eggs
10 - 4 large egg yolks
→ Cinnamon-Sugar Topping
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon
# Steps:
01 - Combine rice, whole milk, heavy cream, lemon peel strips, cinnamon stick, and salt in medium saucepan. Bring to gentle simmer over medium heat, stirring occasionally to prevent sticking.
02 - Reduce heat to low and cook 25-30 minutes, stirring frequently until rice is tender and mixture has thickened to creamy consistency. Remove and discard lemon peel and cinnamon stick.
03 - Stir in granulated sugar, butter, and vanilla extract. Continue cooking 2-3 minutes, stirring until sugar completely dissolves and mixture is smooth.
04 - Whisk egg yolks in separate bowl. Gradually ladle 3-4 spoonfuls of hot rice mixture into yolks while whisking constantly to temper eggs and prevent curdling.
05 - Return tempered yolk mixture to saucepan. Cook over low heat, stirring constantly for 2-3 minutes until custard thickens slightly. Do not allow mixture to boil or eggs will scramble.
06 - Pour custard evenly into individual ramekins or large shallow serving dish. Smooth top with spatula for even topping distribution.
07 - Mix remaining 2 tablespoons sugar with ground cinnamon in small bowl. Sprinkle evenly over surface of custard.
08 - Let custard cool to room temperature, approximately 1 hour. Serve warm or refrigerate for 2-3 hours and serve chilled.
# Expert Hints:
01 -
- This dessert hits that perfect spot between creamy rice pudding and elegant custard, making it feel special yet somehow comforting
- The cinnamon sugar crust creates this incredible contrast against the silky custard underneath
02 -
- I once rushed the tempering step and ended up with sweet scrambled rice, so take your time warming those yolks gradually
- The custard continues thickening as it cools, so don't panic if it seems slightly loose when you first remove it from the heat
03 -
- A wooden spoon is gentler on the rice than a whisk during the initial cooking phase
- If your custard seems too thick after cooling, stir in a splash of cold milk before serving to loosen it slightly