Portuguese Rice Custard (Printable)
Silky rice pudding with creamy custard, lemon zest, and golden cinnamon topping.
# 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 - 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 25-30 minutes, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency. 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 small amounts 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. Cook gently over low heat, stirring constantly, for 2-3 minutes until the custard thickens slightly. Do not allow the mixture to boil.
06 - Pour the finished custard into individual ramekins or a large serving dish, spreading evenly.
07 - Mix the 2 tablespoons of granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Allow the rice custard to cool completely to room temperature. Serve warm or chilled, according to preference.
# Expert Advice:
01 -
- The texture is impossibly creamy while still having that satisfying bite of tender rice throughout.
- That moment when the cinnamon sugar hits the warm custard creates this incredible caramelized crust that you will dream about.
02 -
- Tempering eggs slowly is non-negotiable, rushing this step gives you scrambled eggs in your custard.
- The custard continues thickening as it cools, so do not overcook it in the final stage.
03 -
- Use a wooden spoon for stirring, metal spoons can sometimes scratch your saucepan when the rice gets thick.
- Room temperature ingredients combine more smoothly, so take everything out about 30 minutes before starting.