Portuguese Rice Custard (Print Version)
Silky rice pudding with milk, lemon, and cinnamon sugar topping
# What You 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 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
# Directions:
01 - Combine rice, whole milk, heavy cream, lemon peel strips, cinnamon stick, and salt in medium saucepan. Bring to gentle simmer over medium heat, stirring occasionally to prevent sticking.
02 - Reduce heat to low and cook 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 2–3 minutes, stirring until sugar completely dissolves and mixture becomes glossy.
04 - Whisk egg yolks in separate bowl. Gradually ladle 3–4 spoonfuls of hot rice mixture into yolks while whisking continuously to temper eggs without curdling.
05 - Return tempered yolks to saucepan. Cook over low heat, stirring constantly, 2–3 minutes until mixture slightly thickens. Do not boil or eggs may scramble. Remove from heat immediately.
06 - Pour custard evenly into individual ramekins or one large shallow serving dish. Smooth top with spatula for even surface.
07 - Mix 2 tablespoons sugar with ground cinnamon. Sprinkle evenly over custard surface in light layer.
08 - Let custard cool to room temperature, about 1 hour. Refrigerate at least 2 hours for chilled serving, or serve slightly warm. Best enjoyed same day.
# Insider Tips:
01 -
- The contrast between the silky custard and that cinnamon-sugar crust is something dreams are made of
- It transforms humble ingredients into something that feels like a special occasion
- Your whole kitchen will smell like warm cinnamon and comfort
02 -
- The tempering step is where most people mess up, so take your time and whisk like your life depends on it
- Short grain rice is nonnegotiable here, long grain will never give you that proper pudding consistency
03 -
- Use a wooden spoon for stirring, it helps you feel when the rice has started releasing its starch
- A kitchen torch creates the most beautiful caramelized crust if you want to get fancy with the topping