Portuguese Rice Custard Recipe
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.
Servings: 14
Calories: 125kcal
Cost: $
Ingredients
- 1 cup rice Jasmine Rice
- 1 teaspoon salt
- 1 lemon, peel size of your thumb
- 4 cups water
- 3 cups milk
- 1 teaspoon 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.
- Add rice and let it 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 and burn at the bottom
- I also rinse my rice under cold water, it helps not become too starchy.
- Cinnamon is the most common top for in Portugal but I am not a fan so I like fruit of raisins on top.
Nutrition
Serving: 770g | Calories: 125kcal | Carbohydrates: 23g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 360mg | Potassium: 87mg | Fiber: 1g | Sugar: 12g | Vitamin A: 122IU | Vitamin C: 1mg | Calcium: 68mg | Iron: 1mg