Portuguese Rice Custard (Printable Version)
Creamy custard with tender rice, infused with lemon and vanilla, topped with 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 Make:
01 - Combine rice, whole milk, heavy cream, lemon peel strips, 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 frequently, until rice is tender and mixture thickens noticeably. Remove and discard lemon peel and cinnamon stick.
03 - Stir in 1 cup granulated sugar, butter, and vanilla extract. Continue cooking 2-3 minutes until sugar completely dissolves.
04 - Whisk egg yolks in separate bowl. Gradually add 2-3 spoonfuls of hot rice mixture to yolks while whisking continuously to temper eggs.
05 - Return tempered yolks to saucepan. Cook gently over low heat, stirring constantly, 2-3 minutes until mixture slightly thickens. Do not let mixture boil.
06 - Pour custard evenly into individual ramekins or large serving dish.
07 - Mix 2 tablespoons granulated sugar with ground cinnamon. Sprinkle evenly over surface of custard.
08 - Let custard cool to room temperature. Serve warm or refrigerate until chilled before serving.
# Expert Advice:
01 -
- The contrast between silky custard and that crackly cinnamon sugar crust is absolute magic
- It comes together with pantry staples but tastes like something from a special bakery
- Warm or chilled, this dessert hits the perfect spot after any meal
02 -
- Tempering the eggs slowly is absolutely crucial—rush this step and you will end up with scrambled bits in your silky custard
- The mixture continues thickening as it cools, so do not overcook it while it is still hot
03 -
- Use the widest strips of lemon peel you can manage—they are easier to remove later
- Room temperature eggs incorporate more smoothly into the hot mixture