Portuguese Rice Custard (Print)
Silky rice pudding with citrus-infused milk and golden cinnamon topping
# What You 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 white pith
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
# How to Make:
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.
02 - Reduce heat to low and cook 25-30 minutes, stirring frequently, until rice is tender and mixture has thickened. Remove lemon peel and cinnamon stick.
03 - Stir in granulated sugar, butter, and vanilla extract. Cook 2-3 minutes until sugar completely dissolves.
04 - Whisk egg yolks in separate bowl. Gradually add few spoonfuls of hot rice mixture while whisking continuously to temper yolks.
05 - Return tempered yolks to saucepan. Cook over low heat, stirring constantly, 2-3 minutes until slightly thickened. Do not boil.
06 - Pour custard into individual ramekins or large serving dish.
07 - Combine 2 tablespoons granulated sugar with ground cinnamon. Sprinkle evenly over custard surface.
08 - Let rice custard cool to room temperature. Serve warm or refrigerate until chilled.
# Expert Advice:
01 -
- The contrast between the silky custard and that irresistible cinnamon sugar crust makes every spoonful feel like a discovery
- It comes together with ingredients you probably already have, yet tastes like something from a specialty bakery
02 -
- Tempering the eggs slowly prevents them from scrambling in the hot liquid, which would ruin the silky texture
- Letting the custard cool completely allows the flavors to meld and the texture to set properly
03 -
- Use a wooden spoon for stirring, as metal can sometimes leave a slight metallic taste in dairy based desserts
- Grate fresh orange zest over the top right before serving for an extra layer of bright flavor