Portuguese Rice Custard (Print Version)

Silky smooth rice pudding with citrus notes and caramelized cinnamon topping

# Ingredient List:

→ 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 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 considerably. Remove and discard the lemon peel and cinnamon stick.
03 - Stir in granulated sugar, butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring until sugar has completely dissolved.
04 - Whisk egg yolks in a separate bowl. Gradually add 2–3 spoonfuls of the hot rice mixture while whisking continuously to temper the yolks and prevent curdling.
05 - Return tempered yolks to the saucepan. Cook over low heat, stirring constantly, for 2–3 minutes until mixture thickens slightly. Do not allow to boil or eggs may scramble.
06 - Pour the custard into individual ramekins or a large shallow serving dish, spreading evenly.
07 - Mix 2 tablespoons granulated sugar with ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Let custard cool to room temperature before serving. Can be served warm or refrigerated and served chilled.

# Expert Advice:

01 -
  • The way the cinnamon sugar crust cracks under your spoon revealing the creamy custard beneath
  • How such simple ingredients transform into something that feels like a warm embrace
  • The perfect balance of citrus brightness against rich milky comfort
02 -
  • Tempering eggs properly is the difference between silky custard and sweet scrambled eggs so never rush this step
  • The custard continues to thicken as it cools so do not overcook it trying to achieve a thicker consistency
  • Freshly ground cinnamon makes a noticeable difference in the topping compared to pre ground spice
03 -
  • Use a heavy bottomed saucepan to prevent scorching the milk during the long cooking time
  • Room temperature eggs temper more easily than cold eggs so plan ahead

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