Portuguese Rice Custard (Print View)
A traditional creamy dessert with tender rice, whole milk, and citrus hints, topped with golden cinnamon sugar.
# 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, 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 Steps:
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 to 30 minutes, stirring often to ensure even cooking, until the rice is tender and the mixture has thickened noticeably. Remove and discard the lemon peel and cinnamon stick.
03 - Stir in the 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 until smooth. Gradually add a few spoonfuls of the hot rice mixture to 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 to 3 minutes until the mixture thickens slightly. Do not allow to boil or the eggs may scramble.
06 - Pour the custard into individual ramekins or a large serving dish, ensuring even distribution.
07 - Mix the 2 tablespoons granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Allow the rice custard to cool to room temperature before serving. Serve warm for a comforting treat or chilled for a refreshing dessert.
# Expert Hints:
01 -
- That moment when the cinnamon sugar crust meets your spoon is absolutely magical
- The texture impossibly creamy yet somehow light at the same time
02 -
- Rushing the tempering step will scramble your eggs every single time
- The custard continues thickening as it cools, so do not overcook
03 -
- Always use a wooden spoon when stirring to prevent scratching the bottom of your saucepan
- Grate fresh nutmeg over the top just before serving for an extra layer of warmth