Portuguese Rice Custard (Printable)

Creamy Portuguese rice custard with tender grains, milk, and citrus, topped with golden cinnamon-sugar crust.

# 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 pith
07 - 1 cinnamon stick
08 - 1 teaspoon vanilla extract
09 - 1/4 teaspoon salt

→ Eggs

10 - 4 large egg yolks

→ Topping

11 - 2 tablespoons granulated sugar
12 - 1 teaspoon ground cinnamon

# Directions:

01 - Combine the rice, whole milk, heavy cream, lemon peel, 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 cook for 25–30 minutes, stirring often, 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, unsalted 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 add a few spoonfuls of the hot rice mixture to the yolks while whisking continuously to temper them and prevent curdling.
05 - Return the tempered yolks to the saucepan and cook gently over low heat, stirring constantly for 2–3 minutes until the mixture thickens slightly. Do not allow it to boil.
06 - Pour the custard into individual ramekins or a large serving dish, distributing evenly.
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 before serving. Serve warm for a comforting dessert or chilled for a refreshing treat.

# Expert Hints:

01 -
  • The contrast between silky custard and that irresistible cinnamon sugar crust
  • It comes together with pantry staples but tastes like a special occasion
  • Warm or chilled, this dessert has a way of making everyone feel at home
02 -
  • Tempering the yolks properly is the difference between silky custard and sweet scrambled eggs
  • Low and slow is nonnegotiable—high heat will break the custard and ruin the texture
  • The custard continues thickening as it cools, so don't overcook it on the stove
03 -
  • Short-grain rice like Arborio works beautifully if you cannot find traditional Portuguese rice varieties
  • A silicone whisk prevents scratching your pans while still incorporating the yolks smoothly
  • Room temperature yolks temper more easily than cold ones, reducing the risk of curdling

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