Portuguese Rice Custard (Printable version)

Creamy rice custard with tender grains, citrus hints, and golden cinnamon-sugar crust.

# Ingredient list:

→ 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

# Directions:

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, 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 to 3 minutes, stirring until the sugar has completely dissolved and the mixture is smooth.
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 - Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, for 2 to 3 minutes until the custard coats the back of a spoon. Do not allow the mixture to boil.
06 - Pour the custard evenly into individual ramekins or a large serving dish. Smooth the top with a spoon for even topping distribution.
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 to room temperature before serving. Serve warm for a softer texture or chilled for a firmer, set consistency.

# Expert Tips:

01 -
  • The texture is impossibly creamy without being heavy, like a warm hug in dessert form
  • That caramelized cinnamon sugar crust creates the most satisfying crackle with every spoonful
  • It actually tastes better the next day, making it perfect for make ahead entertaining
02 -
  • The tempering step is absolutely crucial, otherwise youll end up with sweet scrambled eggs floating in your custard
  • Short grain rice really does matter, it releases starch during cooking that creates that signature pudding like consistency
03 -
  • Use a wooden spoon for stirring, it feels more traditional and you can feel the texture change against the wood
  • Room temperature eggs temper more easily, so take them out of the refrigerator before you begin cooking

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