Cuban-Style Natilla Custard with Rice
Ingredients
- 1 cup Carolina® Jasmine Rice
- 5 cups 3.25% whole milk, divided
- 8 egg yolks
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1 cup evaporated milk
- 1 strip lemon peel (2-inch long strip)
- 1 cinnamon stick
- 1/4 tsp salt
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
Instructions
This Cuban-style natilla custard is a rich and creamy treat made from milk, sugar and fragrant, fluffy Carolina® Jasmine Rice.
Step 1
Cook rice according to package directions, substituting 2 cups milk for water. Set aside.
Step 2
In a large heatproof bowl, whisk together egg yolks, sugar and cornstarch until smooth and blended; set aside.
Step 3
In a saucepan set over medium heat, combine remaining whole milk, evaporated milk, lemon peel, cinnamon stick and salt; cook, stirring often, for 3 to 5 minutes or just until mixture begins to boil. Let stand for 5 minutes. Remove cinnamon stick and lemon peel.
Step 4
Gradually stir hot milk mixture into egg yolk mixture. Return to saucepan; cook over low heat, stirring constantly, for 2 to 3 minutes or until pudding is boiling and thickened. Cook for 1 more minute; stir in rice and vanilla. Let cool.
Step 5
Divide custard into 10 ramekins. Refrigerate for 1 to 2 hours or until completely chilled. Dust with cinnamon before serving.
Recipe Tip
Drizzle caramel or dulce de leche over the custards, and garnish with berries if desired.
Homemade Custard
Nothing beats the taste and smell of homemade custard made over the stove with warm milk, sugar and vanilla. This recipe is a simple but flavorful version that can be prepared using pantry ingredients that you most likely have at home. Cuban-style natilla custards are served throughout Latin American countries in individual ramekins for perfect portions to share, although it might be hard to resist eating a few!
Custard with Rice vs. Rice Pudding
To achieve that rich and creamy consistency, this recipe uses egg and cornstarch to help thicken the whole milk and evaporated milk. Our version also uses fragrant jasmine rice cooked in whole milk, similar to a rice pudding but with a few differences.
Rice pudding is made using basmati rice or long grain white rice that is simmered in milk or water with added sweeteners such as sugar. It does not require any added thickening agents such as egg or cornstarch on account of the starch released from the rice. This egg custard is sweetened and infused with citrus which thickens on its own with creamy jasmine rice added afterward for flavor and texture. For more information, check out our guide to making the perfect rice pudding.
Extra Toppings
These delicious custard natillas are the perfect holiday dessert topped with fruit, chocolate, crushed cookies, sprinkled cinnamon, or you can drizzle with caramel or dulce de leche. Personalize them with all of your favorites!
Looking for other delectable holiday treats? These Central American Rice and Plaintain Rellenitos are crispy and warm topped with cinnamon and sugar! Or, try a Rompope Eggnog Rice Pudding for a specialty sweet based on the classic beverage.
Find everything you need to make this rice pudding recipe in our cooking section and product pages including how much water for 1 cup of rice, or in this case milk or milk alternative.
