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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
