Portuguese Rice Custard (Printable)
Creamy rice pudding with citrus hints and caramelized 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 - ¼ teaspoon salt
→ Eggs
10 - 4 large egg yolks
→ Topping
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon
# How To Make It:
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 rice is tender and mixture has thickened considerably. Remove and discard lemon peel and cinnamon stick.
03 - Stir in granulated sugar, butter, and vanilla extract. Continue cooking for 2 to 3 minutes, stirring until sugar has completely dissolved.
04 - Whisk egg yolks in a separate bowl. Gradually ladle small amounts of hot rice mixture into yolks while whisking continuously to temper and prevent curdling.
05 - Return tempered yolks to saucepan. Cook over low heat, stirring constantly, for 2 to 3 minutes until mixture coats the back of a spoon. Do not allow to boil.
06 - Pour custard into individual ramekins or a single large serving dish.
07 - Mix remaining 2 tablespoons sugar with ground cinnamon. Sprinkle evenly over surface of custard while still warm.
08 - Allow custard to cool to room temperature before serving. Can be served warm or refrigerated until chilled.
# Expert Suggestions:
01 -
- The creamy custard feels like a warm embrace after a long day
- That cinnamon-sugar crust creates the most satisfying caramelized crunch
02 -
- Tempering the eggs slowly is the difference between silky custard and sweet scrambled rice
- The custard continues thickening as it cools, so do not overcook on the stove
03 -
- A wooden spoon feels more connected to the traditional method and allows you to feel exactly when the custard thickens
- Room temperature eggs incorporate more smoothly into the hot mixture