Portuguese Rice Custard (Print Version)
Silky rice pudding with citrus notes and caramelized cinnamon topping
# What You Need:
→ Rice & Dairy Base
01 - 1 cup short-grain rice (Arborio or pearl 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
# How To Make:
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 simmer for 25–30 minutes, stirring frequently. Cook 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 and mixture is smooth.
04 - Whisk egg yolks in a separate bowl. Gradually ladle 3–4 spoonfuls of hot rice mixture into yolks while whisking constantly to temper eggs and prevent curdling.
05 - Return tempered yolk mixture to saucepan. Cook over low heat, stirring continuously, for 2–3 minutes until custard coats the back of a spoon. Do not allow to boil.
06 - Pour custard into individual ramekins or a 9-inch baking dish. Smooth surface with a spoon.
07 - Mix remaining 2 tablespoons sugar with ground cinnamon. Sprinkle evenly over custard surface.
08 - Let custard cool to room temperature for 1 hour. Refrigerate for at least 2 hours before serving, or enjoy warm.
# Expert Tips:
01 -
- The contrast between the creamy custard and that brûléed like cinnamon topping is absolutely worth the minimal effort
- It improves overnight in the fridge, making it the ultimate make ahead dessert for stress free entertaining
02 -
- Tempering the eggs slowly is non negotiable unless you want sweetened scrambled rice instead of custard
- The custard continues thickening as it cools, so remove it from heat when it still seems slightly loose
03 -
- A flame thrower or kitchen torch creates that gorgeous caramelized sugar crust without heating up your entire kitchen
- Use a microplane to remove any pith from your lemon peel strips, as even small amounts can make the custard unpleasantly bitter