Description
This Stovetop Rice Custard is a rich, creamy, and nostalgic dessert made with tender rice, egg yolks, and warm spices. Unlike baked custards, this version is cooked entirely on the stovetop, making it an easy and elegant treat for any occasion.
Ingredients
Scale
- ½ cup short-grain rice (calrose or arborio)
- 1 ½ cups water
- ½ teaspoon kosher salt
- 2 cups heavy cream
- 3 large eggs
- ½ cup sugar
- 1 teaspoon minced orange peel
- ½ teaspoon vanilla extract
- ¼ teaspoon freshly grated nutmeg (plus extra for garnish)
Instructions
- Cook the Rice – In a medium pot, combine rice, water, and salt. Bring to a boil, then simmer until soft.
- Whisk Custard Base – In a bowl, whisk eggs, sugar, orange peel, vanilla, and nutmeg until pale and foamy.
- Temper the Eggs – Slowly add hot rice mixture into the egg mixture while whisking constantly, then return to the pot.
- Cook Until Thickened – Stir over medium-low heat until the custard thickens and coats the back of a spoon.
- Cool & Serve – Pour into ramekins, garnish with nutmeg, and serve warm or chilled.
Notes
- Do not rinse the rice; its natural starch helps thicken the custard.
- Stir constantly while cooking to prevent curdling.
- For extra flavor, infuse the cream with cinnamon or cardamom before adding it to the custard.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American, Southern