Portuguese Rice Custard (Printable)

Silky rice pudding with warm cinnamon and citrus, baked to golden perfection.

# 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

# How-To Steps:

01 - Combine rice, whole milk, heavy cream, lemon peel strips, 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 simmer for 25–30 minutes, stirring frequently, until rice is tender and mixture has thickened to a creamy consistency. Remove and discard lemon peel and cinnamon stick.
03 - Stir in granulated sugar, butter, and vanilla extract. Continue cooking for 2–3 minutes, stirring until sugar completely dissolves and butter is incorporated.
04 - Whisk egg yolks in a separate bowl. Gradually ladle 2–3 spoonfuls of hot rice mixture into yolks while whisking continuously to gently raise temperature without curdling.
05 - Return tempered yolks to saucepan. Cook over low heat, stirring constantly, for 2–3 minutes until mixture slightly thickens. Do not boil or eggs may scramble.
06 - Pour custard evenly into individual ramekins or a 9-inch baking dish for family-style serving.
07 - Mix remaining 2 tablespoons sugar with ground cinnamon. Sprinkle evenly over custard surface.
08 - Let custard cool to room temperature, approximately 1 hour. Serve warm or refrigerate for at least 2 hours for chilled servings.

# Helpful Tips:

01 -
  • The rice becomes impossibly tender while still holding its shape
  • That cinnamon sugar crust transforms into something caramelized and magical
02 -
  • Tempering the yolks properly prevents scrambled eggs in your custard
  • The custard continues thickening as it cools, so don't overcook it
03 -
  • Use a wooden spoon to stir, it feels more connected to the process
  • The custard is done when it coats the spoon like heavy cream

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