Portuguese Rice Custard (Printable)
Silky smooth rice pudding with citrus notes and spiced topping
# 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, avoiding 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
# Steps:
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 completely 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 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 2–3 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 surface with a spoon.
07 - Mix the remaining granulated sugar with ground cinnamon in a small bowl. Sprinkle the mixture evenly over the surface of the custard.
08 - Allow the rice custard to cool completely to room temperature. Serve slightly warm or thoroughly chilled, according to preference.
# Expert Advice:
01 -
- The contrast between the creamy custard and that crunchy cinnamon-sugar topping creates pure magic in every spoonful
- It comes together with pantry staples but tastes like something from a fancy Portuguese bakery
- This dessert actually improves as it sits, making it perfect for making ahead when you're hosting
02 -
- The tempering step is non-negotiable. Rushing this is how you end up with bits of cooked egg throughout your beautiful custard.
- Low and slow is the mantra here. High heat will scorch the milk and ruin the delicate texture you're working to achieve.
03 -
- Always use a wooden spoon or silicone spatula when stirring. Metal can scratch your saucepan and doesn't give you the same tactile sense of how the custard is thickening.
- The lemon peel should come off in large pieces that are easy to remove. Avoid zest, which can be difficult to fish out later and adds an overpowering citrus punch.