Portuguese Rice Custard (Printable)
Creamy rice pudding with silky custard texture, infused with lemon and vanilla, topped with golden cinnamon-sugar crust.
# 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
# Directions:
01 - Combine rice, whole milk, heavy cream, lemon peel strips, cinnamon stick, and salt in a medium saucepan. Bring to gentle simmer over medium heat, stirring occasionally to prevent sticking.
02 - Reduce heat to low and cook for 25 to 30 minutes, stirring frequently. The rice should become tender and the mixture will thicken considerably. Remove and discard lemon peel and cinnamon stick.
03 - Stir in granulated sugar, unsalted butter, and vanilla extract. Continue cooking for 2 to 3 minutes, stirring until sugar completely dissolves and butter melts into the custard.
04 - Whisk egg yolks in a separate mixing bowl until smooth. Gradually add 2 to 3 spoonfuls of hot rice mixture to yolks while whisking continuously to prevent curdling.
05 - Pour tempered yolks back into saucepan. Cook gently over low heat, stirring constantly, for 2 to 3 minutes until custard slightly thickens. Do not allow mixture to boil.
06 - Pour custard evenly into individual ramekins or a single large serving dish. Smooth tops with back of spoon for even presentation.
07 - Mix remaining 2 tablespoons sugar with ground cinnamon. Sprinkle mixture evenly over surface of custard while still warm.
08 - Allow rice custard to cool completely at room temperature. Refrigerate if serving chilled, or serve warm after cooling for 30 minutes.
# Expert Tips:
01 -
- Its the kind of dessert that makes people close their eyes and hum after the first bite, which might be the best compliment a cook can receive
- The recipe rewards patience more than technique, making it perfect for lazy Sunday afternoons when you want something impressive without the stress
02 -
- The tempering step is where most people rush, but those extra two minutes of patient whisking prevent scrambled eggs entirely
- This custard continues thickening as it cools, so slightly undercooked in the pan means perfectly set at the table
03 -
- Infuse your milk longer for deeper flavor, even before adding the rice
- Use a microplane for fresh cinnamon in the topping if you want to be extra fancy