Portuguese Rice Custard (Printable Version)
Creamy rice pudding with citrus 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, cut in large strips (white pith removed)
07 - 1 cinnamon stick
08 - 1 teaspoon vanilla extract
09 - ¼ teaspoon salt
→ Egg Mixture
10 - 4 large egg yolks
→ Cinnamon-Sugar Topping
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon
# Step-by-Step:
01 - Combine rice, whole milk, heavy cream, lemon peel strips, cinnamon stick, and salt in a medium saucepan. Bring to 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, butter, and vanilla extract. Continue cooking for 2-3 minutes, stirring until sugar completely dissolves.
04 - Whisk egg yolks in separate bowl. Gradually ladle 2-3 spoonfuls of hot rice mixture into 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 coats spoon slightly. Do not boil or eggs may scramble.
06 - Pour custard evenly into individual ramekins or one large shallow serving dish.
07 - Mix remaining 2 tablespoons sugar with ground cinnamon. Sprinkle evenly over surface of custard(s).
08 - Let custard cool to room temperature, about 1 hour. Serve warm or refrigerate until chilled, at least 3 hours.
# Expert Advice:
01 -
- The contrast between the silky custard and the crisp cinnamon sugar crust creates pure magic in every spoonful
- Its one of those desserts that actually gets better after a day in the fridge, making it perfect for planning ahead
02 -
- Never rush the initial rice cooking step undercooking here means grainy custard later
- When tempering eggs, go slowly and whisk frantically, otherwise you will end up with sweet scrambled rice
03 -
- Use a wooden spoon for stirring, metal tools can scrape the bottom and release starch too quickly
- Room temperature eggs incorporate more smoothly and are less likely to shock when they hit the hot custard