Portuguese Rice Custard (Printable)

Rich, velvety custard with tender rice simmered in milk and cream, finished with warm cinnamon and caramelized sugar topping.

# What You'll 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 - 1/4 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 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 25–30 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, unsalted butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring until sugar completely dissolves.
04 - Whisk egg yolks in a separate mixing bowl. Gradually ladle small amounts of hot rice mixture into yolks while whisking continuously to temper eggs and prevent curdling.
05 - Return tempered yolk mixture to saucepan. Cook over low heat, stirring constantly, for 2–3 minutes until custard thickens slightly. Do not allow to boil.
06 - Pour custard evenly into individual ramekins or a large shallow serving dish.
07 - Mix remaining 2 tablespoons sugar with ground cinnamon. Sprinkle evenly over surface of custard.
08 - Allow rice custard to cool to room temperature before serving. May be served warm or refrigerated and served chilled.

# Expert Tips:

01 -
  • The texture is somehow both rich and light, like a warm hug from someone who actually knows how to cook
  • That golden cinnamon crust creates this incredible contrast against the creamy custard underneath
  • It actually tastes better the next day, if you can manage to save any
02 -
  • I once skipped tempering the eggs and ended up with rice pudding that had tiny bits of cooked egg throughout
  • The custard continues thickening as it cools, so don't panic if it looks slightly loose when you pour it
  • Room temperature yolks incorporate much more smoothly than cold ones straight from the fridge
03 -
  • If you want that restaurant-style brûléed top, use a kitchen torch rather than the broiler for more control
  • The custard keeps beautifully in the refrigerator for up to three days and actually develops more flavor

Go back