Stovetop Rice Custard Recipe

Introduction

Stovetop Rice Custard is a rich and creamy dessert that combines tender rice with a fragrant custard infused with orange peel and nutmeg. This comforting treat is perfect for a chilly evening or when you want to impress guests with something homemade and unique.

Ingredients

• 1/2 cup calrose rice (not rinsed)
• 1 1/2 cups water
• 1/2 teaspoon kosher salt
• 2 cups heavy cream
• 3 large eggs
• 1/2 cup sugar
• 1 teaspoon minced orange peel
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg (plus extra for garnish)

Instructions

1. Step 1: Combine the rice, water, and salt in a medium pot. Cover, bring to a boil, then reduce to a simmer. Cook covered until the water is absorbed and the rice is very soft, about 15 minutes.
2. Step 2: While the rice cooks, whisk together the eggs, sugar, minced orange peel, vanilla extract, and nutmeg in a large bowl until the mixture is foamy and pale yellow.
3. Step 3: Once the rice is fully cooked, stir in the heavy cream. Return the pot to a boil, then reduce to a simmer.
4. Step 4: Slowly pour about half a cup of the hot rice and cream mixture into the egg mixture while whisking constantly. Repeat until the egg mixture is nearly the same temperature as the rice, then pour it all back into the pot.
5. Step 5: Cook over medium heat, stirring constantly and scraping the sides and bottom of the pot, until the custard thickens and coats the back of a spoon, about 15 minutes.
6. Step 6: Transfer the custard to a large bowl or divide among eight 4-ounce ramekins. Refrigerate for at least 8 hours. Before serving, garnish with a sprinkle of freshly grated nutmeg.

Tips & Variations

• Use calrose rice for its creamy texture, but short-grain rice can be a substitute if needed.
• For a citrus twist, experiment with lemon or lime peel instead of orange.
• Serve with a drizzle of honey or a sprinkle of toasted nuts for added texture.
• If you prefer a thicker custard, cook it a few minutes longer, but watch carefully to avoid curdling.

Storage

Store leftover custard in an airtight container in the refrigerator for up to 3 days. Reheat gently in a double boiler or microwave in short intervals, stirring frequently to prevent scrambling the eggs. This dessert is best served chilled or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of rice?

Calrose rice is ideal because of its creamy texture when cooked, but short-grain rice can work as an alternative. Avoid long-grain varieties, as they won’t provide the same creamy consistency.

How do I prevent the custard from curdling during cooking?

Temper the eggs by whisking in a small amount of the hot rice mixture before combining everything in the pot. Also, cook the custard over medium heat while stirring constantly to distribute heat evenly and prevent curdling.

Stovetop Rice Custard Recipe

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★★★★★

4.6 from 274 reviews

• Author: lina
• Total Time: 8 hours 40 minutes
• Yield: 8 servings 1x

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Description

This Stovetop Rice Custard is a creamy and comforting dessert that combines tender calrose rice with rich heavy cream, eggs, and a hint of citrus and spice. Simmered gently until thickened, this classic custard is chilled to develop its luscious texture and is perfect for an elegant finish to any meal.

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Ingredients

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Rice Base

• 1/2 cup calrose rice (not rinsed)
• 1 1/2 cups water
• 1/2 teaspoon kosher salt

Custard Mixture

• 2 cups heavy cream
• 3 large eggs
• 1/2 cup sugar
• 1 teaspoon minced orange peel
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon freshly grated nutmeg (plus extra for garnish)

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Instructions

1. Cook the Rice: Combine rice, water, and kosher salt in a medium pot. Cover and bring to a boil, then reduce heat to a simmer. Cook covered until the water is absorbed and rice is very soft, about 15 minutes.
2. Prepare Egg Mixture: While the rice cooks, whisk together eggs, sugar, minced orange peel, vanilla extract, and freshly grated nutmeg in a large bowl until the mixture is foamy and pale yellow.
3. Add Cream to Rice: Once the rice is fully cooked and most of the water has been absorbed, stir in the heavy cream. Return the pot to a boil, then reduce to a simmer.
4. Temper the Eggs: Slowly pour about 1/2 cup of the hot rice and cream mixture into the egg mixture while constantly whisking to gently raise the temperature of the eggs. Repeat this until the egg mixture is close to the temperature of the rice mixture, then add the tempered egg mixture back to the pot.
5. Cook the Custard: Cook over medium heat, stirring constantly and scraping the sides and bottom of the pot to prevent curdling, until the custard thickens and coats the back of a spoon, roughly 15 minutes.
6. Chill the Custard: Transfer the custard to a large bowl or divide it into eight 4-ounce ramekins. Refrigerate for at least 8 hours to allow the custard to set fully.
7. Serve: Before serving, sprinkle with a little extra freshly grated nutmeg for garnish and added aroma.

Notes

• Use calrose rice for its soft, sticky texture ideal for custard desserts.
• Do not rinse the rice; the starch helps thicken the custard.
• Constant stirring prevents the custard from curdling or sticking to the pot.
• Tempering the eggs is essential to avoid scrambling when adding hot liquid.
• Chilling the custard overnight enhances flavor and texture.
• Freshly grated nutmeg provides the best aromatic flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Keywords: rice custard, stovetop custard, creamy dessert, calrose rice dessert, nutmeg custard, orange peel custard