Portuguese Rice Custard (Print Version)

Creamy Portuguese dessert with tender rice, silky custard, and golden cinnamon crust.

# Recipe Ingredients:

→ 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

# Directions:

01 - Combine rice, whole milk, heavy cream, lemon peel, cinnamon stick, and salt in a medium saucepan. Bring to gentle simmer over medium heat, stirring occasionally.
02 - Reduce heat to low and cook for 25-30 minutes, stirring frequently, until rice is tender and mixture thickens noticeably. Remove lemon peel and cinnamon stick.
03 - Stir in sugar, butter, and vanilla extract. Continue cooking for 2-3 minutes until sugar completely dissolves.
04 - Whisk egg yolks in separate bowl. Gradually add several spoonfuls of hot rice mixture to yolks while whisking continuously to temper eggs.
05 - Return tempered yolks to saucepan. Cook over low heat, stirring constantly, for 2-3 minutes until mixture slightly thickens. Do not allow to boil.
06 - Pour custard into individual ramekins or large serving dish.
07 - Mix 2 tablespoons granulated sugar with ground cinnamon. Sprinkle evenly over custard surface.
08 - Let rice custard cool to room temperature. Serve warm or refrigerate for chilled presentation.

# Expert Advice:

01 -
  • The cinnamon sugar crust forms this incredible caramelized layer that cracks under your spoon
  • It transforms simple pantry ingredients into something that feels like a special occasion dessert
  • The tempered egg method makes it impossibly creamy without any fear of scrambling
02 -
  • Tempering the eggs slowly is absolutely crucial or you will end up with sweet scrambled rice instead of custard
  • Short grain rice is non negotiable here because long grain varieties will never release enough starch
  • The cinnamon sugar topping needs to go on while the custard is still warm so it adheres properly
03 -
  • Use a wooden spoon for stirring, it gives you a better feel for when the custard has thickened enough
  • If you notice any lumps forming while tempering the eggs, strain the mixture through a fine mesh sieve before the final cooking step

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