Portuguese Rice Custard (Print Page)

Creamy rice and milk custard with citrus hints and golden cinnamon-sugar topping

# What You Need:

→ Rice & Dairy Base

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

→ Cinnamon-Sugar Topping

11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon

# Directions:

01 - Combine rice, whole milk, heavy cream, lemon peel, 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 rice is tender and mixture has thickened to a creamy consistency. Remove and discard lemon peel and cinnamon stick.
03 - Stir in granulated sugar, butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring until sugar completely dissolves.
04 - Whisk egg yolks in a separate bowl. Gradually ladle 2–3 spoonfuls 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 2–3 minutes until mixture slightly thickens. Do not allow to boil.
06 - Pour custard evenly into individual ramekins or a large serving dish.
07 - Combine remaining 2 tablespoons sugar with ground cinnamon. Sprinkle evenly over surface of custard.
08 - Allow rice custard to cool to room temperature. Serve warm or refrigerate and serve chilled.

# Expert Tips:

01 -
  • The contrast between that warm, creamy custard and the crackly cinnamon sugar topping is absolutely addictive
  • It fills your entire kitchen with the most comforting aroma of lemon, vanilla, and cinnamon while it cooks
  • This recipe transforms humble ingredients into something that feels like a special occasion dessert
02 -
  • Stirring constantly during the final minutes with the egg yolks is nonnegotiable, or you'll end up with bits of cooked egg throughout your silky custard
  • The custard continues to thicken as it cools, so remove it from heat while it still looks slightly looser than your desired final consistency
  • Room temperature eggs temper more easily than cold ones, so take them out of the fridge before you begin cooking
03 -
  • Remove the lemon peel as soon as the rice is tender, or the bitter oils will overpower the delicate custard
  • Using a wooden spoon to stir gives you a better feel for when the custard thickens than a metal spoon would

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