Portuguese Rice Custard (Printable Version)
Creamy custard with tender rice simmered in milk, infused with lemon and vanilla, topped with 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, pith removed
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
# How To Make It:
01 - Combine the 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 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 granulated sugar, butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring until the sugar has completely dissolved.
04 - Whisk the egg yolks in a separate bowl. Gradually ladle a few spoonfuls of the hot rice mixture into the yolks while whisking continuously to temper them and prevent curdling.
05 - Return the tempered yolks to the saucepan and cook gently over low heat, stirring constantly, for 2–3 minutes until the custard coats the back of a spoon. Do not let it boil.
06 - Pour the custard evenly into individual ramekins or a large shallow serving dish.
07 - Mix the remaining 2 tablespoons of granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Allow the rice custard to cool to room temperature, then refrigerate if serving chilled. Serve warm or cold as desired.
# Expert Advice:
01 -
- The contrast between the silky custard and the crackly cinnamon sugar crust is absolutely worth the wait
- It's one of those desserts that somehow tastes even better the next day, making it perfect for make ahead moments
02 -
- Rushing the tempering step is how you end up with sweet scrambled eggs floating in your custard, so take your time
- The custard continues thickening as it cools, so remove it from heat when it still looks slightly looser than you want
03 -
- Using a wooden spoon lets you feel when the mixture starts to thicken at the bottom of the pan
- If you notice small lumps after adding the eggs, press the custard through a fine mesh sieve before chilling