Portuguese Rice Custard (Printable)
Creamy custard with tender rice, milk, and citrus topped with golden cinnamon-sugar 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 white pith
07 - 1 cinnamon stick
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon salt
→ Eggs
10 - 4 large egg yolks
→ Topping
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon
# Method:
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 25–30 minutes, stirring frequently, until the rice is tender and the mixture has thickened noticeably. Remove and discard the lemon peel and cinnamon stick.
03 - Stir in the granulated sugar, unsalted butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring until the sugar has completely dissolved and the mixture is smooth.
04 - Whisk the egg yolks in a separate mixing bowl until smooth. Gradually ladle small amounts of the hot rice mixture into the yolks, whisking continuously to temper and prevent curdling.
05 - Return the tempered yolks to the saucepan. Cook over low heat, stirring constantly, for 2–3 minutes until the custard thickens slightly. Do not allow the mixture to boil.
06 - Pour the custard evenly into individual ramekins or a large serving dish, depending on your presentation preference.
07 - Mix the remaining 2 tablespoons granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard while still warm.
08 - Allow the rice custard to cool completely to room temperature. Serve warm or chilled according to preference.
# Insider Tips:
01 -
- The way the cinnamon sugar crust cracks under your spoon is pure magic, like a brûlée topping that needs no torch
- This dessert transforms basic pantry ingredients into something that feels like it came from a generations old family kitchen
02 -
- I once rushed the tempering step and ended up with sweet scrambled eggs floating in my custard, so take those few extra minutes to do it slowly
- The custard continues thickening as it cools, so dont panic if it seems slightly looser than you expected when you first turn off the heat
03 -
- Rinse your rice briefly before cooking to remove excess starch, which helps prevent the custard from becoming too thick and gluey
- Use a wooden spoon for stirring instead of metal, which can conduct heat and potentially cause hot spots that scramble your eggs