Portuguese Rice Custard (Printable)
Creamy tender rice simmered in milk and cream, finished with citrus hints and golden cinnamon crust.
# What You 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 white 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
# How To Cook:
01 - Combine the rice, whole milk, heavy cream, lemon peel strips, cinnamon stick, and salt in a medium saucepan. Bring to a gentle simmer over medium heat, stirring occasionally to prevent sticking.
02 - Reduce heat to low and cook for 25 to 30 minutes, stirring frequently. The rice should become tender and the mixture will thicken considerably. Remove and discard the lemon peel and cinnamon stick.
03 - Stir in the granulated sugar, butter, and vanilla extract. Continue cooking for 2 to 3 minutes, stirring until the sugar completely dissolves and the butter is incorporated.
04 - Whisk the egg yolks in a separate bowl. Gradually ladle small amounts of the hot rice mixture into the yolks while whisking constantly. This prevents the eggs from curdling when added to the hot custard.
05 - Return the tempered yolk mixture to the saucepan. Cook gently over low heat, stirring continuously, for 2 to 3 minutes until the custard coats the back of a spoon. Do not allow the mixture to boil.
06 - Pour the finished custard into individual ramekins or a large shallow serving dish. The custard will continue to set as it cools.
07 - Mix the remaining 2 tablespoons granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard while it's still warm.
08 - Allow the rice custard to cool completely to room temperature, then refrigerate if serving chilled. This dessert can be enjoyed warm or cold.
# Expert Tips:
01 -
- The contrast between the silky custard and that crisp cinnamon sugar topping is absolute magic
- It tastes like comfort itself, the kind of dessert that makes people close their eyes and smile
02 -
- Tempering the eggs slowly is crucial, rushing this step will ruin your custard every single time
- The custard continues thickening as it cools, so do not overcook it thinking it is too thin
03 -
- Use a wooden spoon for stirring, it somehow feels more connected to the traditional process
- Room temperature eggs incorporate more easily into the hot custard base