Portuguese Rice Custard (Printable)

Creamy Portuguese rice custard with tender grains, whole milk, and citrus, topped with golden cinnamon-sugar crust.

# 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 It:

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 to 30 minutes, stirring frequently. The rice should become tender and the mixture should thicken noticeably. Remove and discard the lemon peel and cinnamon stick.
03 - Stir in granulated sugar, butter, and vanilla extract. Continue cooking for 2 to 3 minutes, stirring until the sugar completely dissolves.
04 - Whisk egg yolks in a separate bowl. Gradually ladle small amounts of the hot rice mixture into the yolks while whisking continuously. This prevents the eggs from curdling.
05 - Return the tempered yolks to the saucepan. Cook over low heat, stirring constantly, for 2 to 3 minutes until the mixture slightly thickens. Do not allow it to boil.
06 - Pour the custard into individual ramekins or a single large serving dish.
07 - Mix 2 tablespoons granulated sugar with ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Allow the rice custard to cool to room temperature. Serve warm or refrigerate and serve chilled.

# Expert Advice:

01 -
  • The cinnamon sugar crust creates this incredible crackle that gives way to creamy custard underneath
  • It comes together with pantry staples but tastes like something from a professional pastry kitchen
02 -
  • Tempering the yolks slowly is non negotiable, rush this step and you'll ruin the texture completely
  • The custard continues thickening as it cools, so don't overcook it trying to get it extra thick in the pan
03 -
  • Room temperature milk prevents scorching when you first start cooking the rice
  • A wooden spoon is better than metal for stirring, it doesn't heat up and accidentally cook the eggs

Return