Portuguese Rice Custard (Printer-friendly)
A creamy dessert blending tender rice, milk, and citrus with a golden cinnamon crust.
# What you'll need:
→ Rice & Dairy
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, avoiding pith
07 - 1 cinnamon stick
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon salt
→ Eggs
10 - 4 large egg yolks
→ Topping
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon
# Method:
01 - Combine rice, whole milk, heavy cream, lemon peel, cinnamon stick, and salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally.
02 - Reduce heat to low and cook for 25–30 minutes, stirring frequently, until rice is tender and mixture has thickened. Remove lemon peel and cinnamon stick.
03 - Stir in sugar, butter, and vanilla extract. Continue cooking for 2–3 minutes until sugar dissolves completely.
04 - Whisk egg yolks in a separate bowl. Gradually add spoonfuls of hot rice mixture to yolks while whisking continuously to prevent curdling.
05 - Return tempered yolks to saucepan and cook over low heat, stirring constantly, for 2–3 minutes until slightly thickened. Do not allow to boil.
06 - Pour custard into individual ramekins or a large serving dish.
07 - Mix 2 tablespoons granulated sugar with ground cinnamon. Sprinkle evenly over custard surface.
08 - Allow rice custard to cool to room temperature. Serve warm or refrigerate until chilled.
# Expert Tips:
01 -
- The cinnamon sugar crust creates this magical texture contrast against the silky custard underneath
- It is one of those desserts that actually gets better as it sits, making it perfect for making ahead
02 -
- The tempering step with the eggs is absolutely crucial, rush this and you will end up with scrambled eggs in your pudding
- Stirring constantly during the final few minutes prevents the eggs from cooking unevenly on the bottom
03 -
- Use a wooden spoon for stirring, it feels more traditional and you can really feel when the mixture starts thickening
- Grate your cinnamon fresh if possible, the flavor is exponentially better than pre ground