BUDINO DI RISO (ITALIAN LITTLE RICE PUDDING)
This timeless dessert, cherished in every corner of Italy, marries the simple elegance of Arborio rice with the lusciousness of sweet, creamy custard.
Each spoonful of this classic Italian treat is a journey through the rolling hills of Tuscany and the charming streets of Rome.
In this recipe, we will guide you through the art of creating the perfect Budino di Riso, ensuring that it turns out as smooth, delicate, and flavor-packed as any you’d find in a quaint Italian trattoria.
So, let’s embark on this culinary adventure and learn the secrets of making an unforgettable Budino di Riso that will transport your taste buds straight to the heart of Italy.
Makes 12
INGREDIENTS:
- 3/4 cup rice, small grain, not parboiled (Arborio is good)
- 6 cups of milk
- 1 cup heavy cream
- 3/4 cup sugar
- 2 eggs
- 1 lemon zest
- double pasta frolla
METHOD
Heat oven at 350 F.
In a large sauce pan, cook rice and milk on medium heat until the rice is tender.
Take off stove.
In medium bowl beat together the eggs, sugar and lemon zest.
Add the heavy cream.
Add the egg mixture in with the rice.
Set a side cool.
With rolling pin, roll the pasta frolla and with cookie cutter make big enough circles to line muffin tins.
Line the muffin tins with the pasta frolla and fill with the rice custard.
Bake in the pre-heated oven 30 minutes or until cooked.
Serve worm for breakfast.
They can be prepared the day before and heated in the microwave, or enjoy at room temperature.
Enjoy!
Thank you for sharing these delicious Italian pastries. God bless you and yours.