Portuguese Rice Custard (Print version)
Creamy custard with tender rice, whole milk, and lemon zest, topped with crispy cinnamon sugar.
# 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, cut into large strips (white 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
# How to make it:
01 - Combine the rice, whole milk, heavy cream, lemon peel strips, cinnamon stick, and salt in a medium saucepan. Place over medium heat and bring to a gentle simmer, stirring occasionally to prevent sticking.
02 - Reduce heat to low and simmer for 25–30 minutes, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency. Remove and discard the lemon peel and cinnamon stick.
03 - Stir in the granulated sugar, butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring until the sugar has completely dissolved and the butter is incorporated.
04 - Whisk the egg yolks in a separate bowl. Gradually ladle small amounts of the hot rice mixture into the yolks, whisking continuously to warm them gently and prevent curdling.
05 - Return the tempered yolks to the saucepan. Cook over low heat, stirring constantly, for 2–3 minutes until the custard coats the back of a spoon. Do not allow the mixture to boil.
06 - Pour the custard evenly into individual ramekins or a single large serving dish.
07 - Mix the remaining 2 tablespoons granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Let the rice custard cool to room temperature. Serve warm for a comforting dessert, or refrigerate and serve chilled for a refreshing treat.
# Expert suggestions:
01 -
- The contrast between the silky custard and the crackly cinnamon sugar topping makes every spoonful exciting
- It comes together with pantry staples and tastes like something from a professional bakery
02 -
- Never let the custard boil after adding the egg yolks or they will scramble and ruin the silky texture
- Tempering the yolks slowly is the most important step to prevent curdling
03 -
- Remove the lemon peel as soon as the rice is done cooking to avoid bitterness
- A kitchen torch creates the best crunchy sugar crust in seconds