Portuguese Rice Custard (Printable)

Silky custard with tender rice, creamy milk, and golden cinnamon-sugar topping

# What You'll 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, avoiding pith
07 - 1 cinnamon stick
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon salt

→ Eggs

10 - 4 large egg yolks

→ Topping

11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon

# How-To Steps:

01 - Combine the 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 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 incorporated.
04 - Whisk the egg yolks in a separate bowl. Gradually add 2-3 spoonfuls of the hot rice mixture to the yolks while whisking continuously to temper them and prevent curdling.
05 - Return the tempered yolks to the saucepan. Cook gently over low heat, stirring constantly, for 2-3 minutes until the custard slightly thickens. Do not allow the mixture to boil.
06 - Pour the custard evenly into individual ramekins or a large serving dish, ensuring smooth distribution.
07 - Mix the remaining 2 tablespoons granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Allow the rice custard to cool to room temperature before serving. Serve warm for a comforting dessert or chilled for a refreshing treat.

# Expert Suggestions:

01 -
  • The texture impossibly creamy yet with tender grains of rice that still have a bit of bite
  • That moment when the cinnamon sugar topping creates the most satisfying crackle with your spoon
  • It tastes like something from a grandmother kitchen but comes together with simple ingredients you probably have
02 -
  • Tempering the eggs properly is the step that separates grainy custard from silky perfection take your time
  • The custard continues to thicken as it cools so do not overcook it trying to get it to set in the pan
  • Freshly ground cinnamon makes a huge difference in the topping it is more fragrant and potent
03 -
  • Use the highest quality cinnamon you can find since it is one of the primary flavors
  • Let the custard cool completely before covering to prevent condensation from making the topping soggy

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