Portuguese Rice Custard (Printable)
Creamy rice custard with milk, citrus, and golden cinnamon-sugar topping
# What You'll 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, cut in large strips, pith removed
07 - 1 cinnamon stick
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon salt
→ Eggs
10 - 4 large egg yolks
→ Cinnamon-Sugar Topping
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon
# How to Make It:
01 - In a medium saucepan, combine the rice, whole milk, heavy cream, lemon peel, cinnamon stick, and salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
02 - Reduce heat to low and cook for 25–30 minutes, stirring often, until the rice is tender and the mixture has thickened considerably. Remove and discard the lemon peel and cinnamon stick.
03 - Stir in the sugar, butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring constantly until the sugar has completely dissolved.
04 - In a separate mixing bowl, whisk the egg yolks until smooth. Gradually add a few spoonfuls of the hot rice mixture to the yolks, whisking continuously to temper the eggs and prevent curdling.
05 - Return the tempered yolks to the saucepan. Cook gently over low heat, stirring constantly for 2–3 minutes until the mixture thickens slightly. Do not allow the mixture to boil.
06 - Pour the custard into individual ramekins or a large serving dish, spreading evenly.
07 - Combine the 2 tablespoons granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Let the rice custard cool to room temperature. Serve warm or refrigerate and serve chilled.
# Expert Suggestions:
01 -
- The contrast between the crunchy cinnamon top and silky custard underneath is absolutely addictive
- It comes together with pantry staples but tastes like something from a professional bakery
02 -
- Tempering the eggs slowly is nonnegotiable, or you will end up with scrambled egg bits in your custard
- The custard continues thickening as it cools, so do not overcook it on the stove
03 -
- Room temperature eggs incorporate more smoothly, so take them out of the fridge about 20 minutes before you start cooking
- Use a wooden spoon to scrape the bottom of the pan while the rice cooks, as metal can damage the surface