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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«.
- Recipe: Karolina Wiercigroch
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
- Sieve the flour on the working surface.
- Working with your fingers, mix the butter into the flour.
- Add remaining ingredients and knead to form a dough.
- Wrap the dough in a plastic wrap and refrigerate for 30 minutes.
- In the meantime, make the filling.
- Melt the butter in a heavy-bottomed pan over low heat.
- Add rice and wine, cook, stirring with a wooden spoon for 1 minute.
- Add milk, sugar, vanilla and orange peel and simmer over low heat for about 20 minutes.
- The rice should be tender and creamy, but not too dry.
- Remove from heat and let cool slightly.
- Stir in the beaten eggs.
- Preheat the oven to 180°C.
- Prepare tart moulds or muffin tins.
- Roll the dough thinly and cut out circles that are slightly larger than your tins.
- Gently press the dough into the bottom and the sides of the tins.
- Pierce the bottom and the sides of the pastry with a fork.
- Fill each tin with dried beans and bake for 10 minutes.
- Cool slightly and remove the beans.
- Spoon the rice pudding into the pastry shells.
- Bake for about 20 minutes – until the rice filling is golden brown.
- Let cool and dust with powdered sugar.