Portuguese Rice Custard Recipe

Recipe from Portugal! Making a traditional, gluten-free Portuguese Rice Custard Recipe for dessert is so easy. It's a must in my family for holidays.

While my mom was here she decided to make that on her last day to make my favorite Portuguese dessert. Which is never a disappointment and brings back many childhood memories. You see it is a very common dessert to bring to people's homes and celebrate any special occasion.

I love the creamy taste of the Rice Custard and when visiting Portugal, you will commonly see it on the menu or pick it up ready to go from the grocery store. Another thing that this dessert has is a little cinnamon on top.

I am not a fan of cinnamon so I left it out. It is very easy to make and I usually have all the ingredients at home so if I ever have to just whip it up for a craving or a get-together, I’m always prepared to make this Portuguese Rice Custard Recipe.

List of Ingredients

These are the brands that I prefer in my cooking, in my list on Amazon to check out.

• Rice, Dynasty Jasmine Rice 2 lbs Bag
• Salt, Sherpa Pink Himalayan Salt
• Lemon, fresh peel the size of your thumb
• Water, use Spring water or a filter, the tap will affect the taste
• 3 cups milk, Whole Milk
• 1 tsp vanilla, Madagascar Vanilla Beans 
• ⅔ cup sugar, Florida Crystals Organic Cane Sugar
• 2 egg yolks

Step by Step - Portuguese Rice Custard Recipe

I always pick my bowls in advance and set them on the table so when I'm done with everything I just pour them right into the bowls or into a glass pie dish.

1. Add the water, salt, a wedge of lemon, a stick of cinnamon, and rice into a pot to start cooking the rice slowly for about 15 minutes.
2. Add the milk slowly as the rice cooks and stir.

3. Once the rice starts to cook add the sugar and mix, in a separate bowl mix the egg yolk, vanilla, and milk and stir.
4. Turn your heat down and add the mixture to the rice in the pot while mixing steadily and fast so as not to cook the egg yolk and have a custard base.
5. Pour the rice into a pie dish or bowl and let the rice cool. About 4 hours.
6. Top with fruit or cinnamon.

Variations

You can always add a little anise to the rice once it's done cooking with raisins for a little extra in the  Portuguese Rice Custard Recipe. Also, a little sprinkle of cinnamon is traditional before serving.

Ways to Serve

I like to serve it with fresh fruit on the side such as mangos, strawberries or even green grapes. I tend to spoon it into a bowl and serve it with fruit on top.

Tip

When cooking the rice, I tend to watch it cook so not to overcook it. I also rinse my rice under cold water, it helps it to cook it better and holds the shape of the grain,

MORE RECIPES from Portugal

• Mom's Paella
• Christmas Popovers
• Portuguese Cod Fish Salad

 TRAVEL GUIDE to Portugal

• Lisbon Portugal
• Cascais Portugal
• Sintra Portugal
• Where Locals Eat in Lisbon Portugal

Portuguese Rice Custard Recipe

Lizzy Cascalheira

Recipe from Portugal! Making a traditional, gluten-free Portuguese Rice Custard Recipe for dessert is so easy. It's quick and easy to make and a must in my family for Easter Sunday.

3.69 from 16 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Course Dessert

Cuisine Portuguese

Servings 14

Calories 125 kcal

Ingredients

  

1x2x3x

• 1 cup rice Jasmine Rice
• 1 tsp salt
• 1 lemon, peel size of your thumb
• 4 cups water
• 3 cups milk
• 1 tsp vanilla
• ⅔ cup sugar
• 2 egg yolks

Instructions

 

Cooking Rice

• Add the 4 cups of water, salt, a wedge of lemon, with a stick of cinnamon into the pot along with the rice. Start cooking the rice for about 15 minutes.
• Add the 2 cup of room temperature milk slowly as the rice cooks and stir quickly.
• Once the rice starts to cook add the sugar and mix everything together.
• Turn heat down to medium and stir as it cooks. About 20 minutes until you see this creamy looking rice.

Custard Mix

• In a separate bowl mix the egg yolk, vanilla and 1 cup of milk and stir.
• Turn your heat down and add the mixture to the rice in the pot while mixing steadily and fast so not to cook the egg yolk and have a lumpy custard base.
• Pour the rice into a pie dish and let the rice cool. About 4 hours
• Top with fruit or cinnamon

Notes

When cooking the rice, I tend to watch it cook so not to over cook it.
I also rinse my rice under cold water, it helps not become too starchy.

Nutrition

Serving: 770gCalories: 125kcalCarbohydrates: 23gProtein: 3gFat: 2gSaturated Fat: 1gCholesterol: 33mgSodium: 360mgPotassium: 87mgFiber: 1gSugar: 12gVitamin A: 122IUVitamin C: 1mgCalcium: 68mgIron: 1mg

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