Portuguese Rice Custard

Portuguese Rice Custard

Ingredients:

1 cup short-grain white rice

2 cups water

A pinch of salt

4 cups whole milk

1 cup granulated sugar

4 egg yolks

1 cinnamon stick

1 strip of lemon peel (about 1 inch)

Ground cinnamon for garnish

Directions:

In a large saucepan, bring water, rice, and salt to a boil. Reduce heat to low, cover, and simmer until the water is absorbed, about 15-20 minutes.

Add milk, sugar, cinnamon stick, and lemon peel to the cooked rice. Simmer on low heat, stirring frequently, until the mixture thickens and the rice is tender, about 30-35 minutes.

Remove from heat. Discard the cinnamon stick and lemon peel. In a small bowl, beat the egg yolks. Gradually temper the yolks by adding a few tablespoons of the hot rice mixture, then slowly stir the tempered yolks back into the saucepan.

Return the pan to low heat and cook, stirring constantly, for another 5-7 minutes until the custard thickens.

Pour the rice custard into a serving dish or individual bowls. Allow to cool slightly, then sprinkle with ground cinnamon before serving. Refrigerate any leftovers.