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Recipe »Budino di riso«

In our sisterMAG Food Feature »Midnight Treats« which is inspired by the »Pasticcerie Notturne« – the so-called night bakeries in Florence – Karolina Wiercigroch presents three sweet Italian recipes. Here you can download the following recipe for free: »Budino di riso«.

Download (PDF, 3 MB)

Private: sisterMAG No. 50 / July 2019
Issue 7/2019

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Recipe »Budino di riso«

Budino di riso – vanilla and citrus scented rice puddings baked in shortcrust pastry – can be found in Tuscan bars and pastry shops all year round. A freshly baked budino and a cup of coffee make a typical Florentine breakfast.

Makes 14 tartelettes

Crust:

  •  250 g flour
  • 100 g powdered sugar
  • 125 g soft butter, diced
  • 2 egg yolks
  • peel of 1 orange
  • a pinch of salt

Filling:

  • 150 g arborio rice
  • 500 ml milk
  • 125 g butter
  • 2 eggs, beaten
  • 4 tbsp sugar
  • 3 tbsp Vin Santo (or other sweet wine)
  • seeds of 1 vanilla pod
  • peel of 2 oranges
  1. Sieve the flour on the working surface.
  2. Working with your fingers, mix the butter into the flour.
  3. Add remaining ingredients and knead to form a dough.
  4. Wrap the dough in a plastic wrap and refrigerate for 30 minutes.
  5. In the meantime, make the filling.
  6. Melt the butter in a heavy-bottomed pan over low heat.
  7. Add rice and wine, cook, stirring with a wooden spoon for 1 minute.
  8. Add milk, sugar, vanilla and orange peel and simmer over low heat for about 20 minutes.
  9. The rice should be tender and creamy, but not too dry.
  10. Remove from heat and let cool slightly.
  11. Stir in the beaten eggs.
  12. Preheat the oven to 180°C.
  13. Prepare tart moulds or muffin tins.
  14. Roll the dough thinly and cut out circles that are slightly larger than your tins.
  15. Gently press the dough into the bottom and the sides of the tins.
  16. Pierce the bottom and the sides of the pastry with a fork.
  17. Fill each tin with dried beans and bake for 10 minutes.
  18. Cool slightly and remove the beans.
  19. Spoon the rice pudding into the pastry shells.
  20. Bake for about 20 minutes – until the rice filling is golden brown.
  21. Let cool and dust with powdered sugar.