Portuguese Rice Custard (Printable)

Creamy rice and milk custard infused with lemon and cinnamon, topped with a golden sugar crust.

# What You'll 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 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 to creamy consistency. 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 is smooth.
04 - Whisk egg yolks in separate bowl. Gradually add 3–4 spoonfuls of hot rice mixture to yolks while whisking constantly to prevent curdling.
05 - Return tempered yolks to saucepan. Cook over low heat, stirring continuously, 2–3 minutes until mixture slightly thickens. Do not allow to boil.
06 - Pour custard into individual ramekins or large shallow serving dish, spreading surface evenly.
07 - Mix remaining 2 tablespoons sugar with ground cinnamon. Sprinkle evenly over surface of custard.
08 - Let cool to room temperature, then refrigerate if serving chilled. Serve warm or cold as desired.

# Helpful Tips:

01 -
  • The texture is impossibly creamy, almost like a warm cloud that melts on your tongue
  • That golden cinnamon-sugar crust creates the most satisfying contrast against the silky custard beneath
  • It's equally divine warm from the oven or cold from the fridge, making it perfect for any mood or season
02 -
  • The tempering step is where most people mess up. Rush this and your eggs will cook into tiny scrambled bits in the pudding
  • Low and slow is your mantra once those yolks hit the pot. If you see any bubbling, immediately pull the pan off the heat
  • The custard continues thickening as it cools, so don't panic if it seems slightly loose when you first pour it
03 -
  • If you want extra depth, add a splash of port or sweet dessert wine to the custard during the final 2 minutes of cooking
  • A blowtorch creates the most gorgeous brûléed crust on the cinnamon sugar if you're feeling fancy
  • Freshly ground cinnamon makes a noticeable difference compared to pre-ground—invest in a small jar of Ceylon cinnamon if you can find it

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