Portuguese Rice Custard (Print Version)

A comforting custard featuring tender rice simmered in milk and cream, infused with lemon and vanilla, then crowned with a sweet cinnamon-sugar topping.

# 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, cut in large strips with 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 Steps:

01 - Combine the rice, whole milk, heavy cream, lemon peel strips, cinnamon stick, and salt in a medium saucepan. Place over medium heat and bring to a gentle simmer, stirring occasionally to prevent sticking.
02 - Reduce heat to low and simmer for 25–30 minutes, stirring frequently, until the rice is tender and the mixture has thickened to a creamy consistency. Remove and discard the lemon peel and cinnamon stick.
03 - Stir in the granulated sugar, butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring until the sugar has completely dissolved.
04 - Whisk the egg yolks in a separate bowl. Gradually ladle 2–3 spoonfuls of the hot rice mixture into the yolks while whisking continuously to gently warm them without curdling.
05 - Pour the tempered yolks back into the saucepan. Cook over low heat, stirring constantly, for 2–3 minutes until the custard thickens slightly. Do not allow the mixture to boil.
06 - Pour the custard evenly into individual ramekins or a large serving dish.
07 - Mix the remaining 2 tablespoons granulated sugar with the ground cinnamon. Sprinkle evenly over the surface of the custard.
08 - Allow the rice custard to cool to room temperature, then refrigerate if serving chilled. Serve warm or cold according to preference.

# Expert Tips:

01 -
  • The contrast between the cool creamy custard and that crackly cinnamon sugar crust is absolutely addictive
  • It comes together with pantry staples but tastes like something from a Portuguese pastelaria
  • The gentle lemon perfume running through every bite makes this feel sophisticated yet incredibly comforting
02 -
  • Tempering the egg yolks slowly is nonnegotiable, rushing this step will give you scrambled eggs in your custard
  • The mixture will continue thickening as it cools, so do not overcook it on the stove
  • Room temperature yolks incorporate much more safely than cold ones straight from the refrigerator
03 -
  • Use a wooden spoon for stirring, metal implements can sometimes catch on the bottom and scratch your pan
  • Make the topping mixture ahead of time so you can sprinkle it immediately while the custard is still hot
  • Individual ramekins create more servings and allow for that perfect sugar to custard ratio in every bite

Go Back