Portuguese Rice Custard (Printable Version)

Creamy rice pudding with milk, vanilla, and citrus, topped with cinnamon sugar for a comforting finish.

# 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 - 1/4 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 rice, whole milk, heavy cream, lemon peel, cinnamon stick, and salt in medium saucepan. Bring to gentle simmer over medium heat, stirring occasionally.
02 - Reduce heat to low and cook 25-30 minutes, stirring often, until rice is tender and mixture thickens. Remove lemon peel and cinnamon stick.
03 - Stir in sugar, butter, and vanilla extract. Cook 2-3 minutes until sugar completely dissolves.
04 - Whisk egg yolks in separate bowl. Gradually add few spoonfuls of hot rice mixture to yolks, whisking continuously to temper.
05 - Return tempered yolks to saucepan. Cook gently over low heat, stirring constantly, 2-3 minutes until slightly thickened. Do not boil.
06 - Pour custard into individual ramekins or large serving dish.
07 - Combine 2 tablespoons granulated sugar with ground cinnamon. Sprinkle evenly over custard surface.
08 - Let rice custard cool to room temperature. Serve warm or chilled.

# Expert Suggestions:

01 -
  • The way the cinnamon sugar crust crackles under your spoon is pure magic
  • It's humble comfort food that tastes like it came from a fancy pastry shop
  • Make it ahead and everyone thinks you spent hours on something elegant
02 -
  • Tempering the eggs slowly is what keeps the texture smooth instead of curdled
  • Never let the mixture boil after adding the yolks or you'll end up with scrambled bits
  • The custard continues to set as it cools, so don't worry if it seems slightly loose when you first pour it
03 -
  • Use a wooden spoon instead of metal so you can feel when the mixture starts to thicken
  • Room temperature eggs incorporate more smoothly than cold ones straight from the fridge

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