Description
This stovetop rice custard is a creamy, old-fashioned dessert made with tender rice, rich cream, and warm spices. It’s easy to make and requires no baking. Perfect for cozy nights or as a make-ahead treat, this custard is silky smooth, naturally gluten-free, and full of nostalgic flavors. Serve it warm or chilled for a comforting dessert the whole family will love.
Ingredients
Scale
- ½ cup calrose rice (do not rinse)
- 1½ 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
Instructions
- In a medium pot, bring rice, water, and salt to a boil. Cover and simmer for 15 minutes until the rice is soft.
- In a bowl, whisk eggs, sugar, orange peel, vanilla, and nutmeg until light and frothy.
- Stir heavy cream into the cooked rice and bring to a gentle simmer.
- Slowly whisk ½ cup of the hot rice mixture into the egg mixture to temper it.
- Gradually pour the tempered eggs back into the pot, stirring constantly.
- Cook over medium heat, stirring, until the custard thickens, about 15 minutes.
- Transfer to bowls, chill for 8 hours, and serve with fresh nutmeg.
Notes
- Do not rinse the rice to keep the custard thick.
- Add cinnamon, cardamom, or vanilla bean for extra depth.
- Serve warm for a soft pudding texture or chilled for a firmer consistency.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American, European