Portuguese Rice Custard (Printable)

Silky smooth rice pudding with vanilla, lemon, and cinnamon-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, 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

# 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 into 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 add 2–3 spoonfuls of hot rice mixture to yolks while whisking continuously to gently warm them without curdling.
05 - Return tempered yolks to saucepan. Cook over low heat, stirring constantly for 2–3 minutes until mixture thickens slightly. Do not allow to boil.
06 - Pour custard into individual ramekins or a 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 thoroughly chilled.

# Expert Tips:

01 -
  • Its the kind of dessert that makes people lean in and ask whats that smell while its still cooking
  • The texture is impossibly creamy and the cinnamon sugar crust gives you this perfect little crunch in every spoonful
02 -
  • Tempering the eggs slowly is what separates silky custard from a sweet disaster. Rush this step and you will regret it
  • The custard continues to thicken as it cools. Do not panic if it looks a little loose in the pan
03 -
  • Use a wooden spoon to stir. Metal can leave tiny scratches on your pot over years of cooking, and wood feels more connected to the traditional way of making this
  • Remove the lemon peel as soon as the rice is tender. If it stays in too long, the custard can become bitter

Return