Creamiest Rice Custard Cream

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Servings: 4 Difficulty: Advanced
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A velvety, old-fashioned rice pudding elevated with a light meringue topping for a delicate, cloud-like finish.
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This Creamiest Rice Custard Cream is a nostalgic dessert that balances the comforting richness of slow-cooked rice with the airy lightness of whipped egg whites. The base is simmered gently in a double boiler until the grains are tender and the milk has reduced to a thick, custard-like consistency. Enriched with egg yolks and vanilla, it offers a subtle sweetness and smooth texture. The addition of stiffly beaten egg whites folded in at the end creates a unique, soufflé-like structure that sets beautifully when chilled. It is an elegant yet simple treat, perfect for holiday gatherings, family dinners, or a quiet evening dessert. Serve it cold for the best texture, allowing the flavors to meld and the custard to firm up.

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Creamiest Rice Custard Cream

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 173.6

Description

This Creamiest Rice Custard Cream is a nostalgic dessert that balances the comforting richness of slow-cooked rice with the airy lightness of whipped egg whites. The base is simmered gently in a double boiler until the grains are tender and the milk has reduced to a thick, custard-like consistency. Enriched with egg yolks and vanilla, it offers a subtle sweetness and smooth texture. The addition of stiffly beaten egg whites folded in at the end creates a unique, souffl&# 195;©-like structure that sets beautifully when chilled. It is an elegant yet simple treat, perfect for holiday gatherings, family dinners, or a quiet evening dessert. Serve it cold for the best texture, allowing the flavors to meld and the custard to firm up.

Ingredients

Directions

  1. Combine the rice and milk in the top of a double boiler.
  2. Place over simmering water, ensuring the bottom of the pot does not touch the water.
  3. Cook, stirring occasionally to prevent sticking, until the rice is tender and has absorbed all the milk, about 1 hour.
  4. In a small bowl, whisk together the egg yolks, 3 tablespoons of sugar, and salt.
  5. Ladle a small amount of the hot rice mixture into the egg yolk mixture and whisk vigorously to temper the eggs.
  6. Pour the tempered egg mixture back into the double boiler with the remaining rice.
  7. Cook for 2 minutes, stirring constantly until the custard thickens slightly.
  8. Remove from heat and allow the mixture to cool slightly.
  9. Stir in the vanilla extract.
  10. In a clean, dry bowl, beat the egg whites until frothy.
  11. Gradually add the remaining 3 tablespoons of sugar while beating continuously.
  12. Continue beating until the whites form stiff, glossy peaks.
  13. Gently fold the whipped egg whites into the cooled rice custard mixture until just combined.
  14. Transfer to serving dishes or individual cups.
  15. Refrigerate for at least 2 hours, or until firm, before serving.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 173.6kcal
% Daily Value *
Total Fat 1.2g2%
Saturated Fat 0.9g5%
Cholesterol 2.4mg1%
Sodium 1309.0mg55%
Total Carbohydrate 33.0g11%
Dietary Fiber 0.1g1%
Sugars 28.7g
Protein 7.2g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: rice custard, creamy dessert, rice pudding, meringue topping, egg whites, double boiler, vanilla rice, chilled dessert, comfort food, classic recipe, smooth custard, light dessert, home cooking, egg yolk, simmered rice, dessert cream, easy dessert, family favorite, soft texture, make ahead
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