Rice pudding and cookies
- Vegetarian
- Energy Kcal 352
- Carbohydrates g 65.3
- of which sugars g 34
- Protein g 6.1
- Fats g 7.4
- of which saturated fat g 2.26
- Fiber g 1.5
- Cholesterol mg 9
- Sodium mg 578
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 50 min
- Serving: 4
- Note + cooling time (about 2 hours)
PRESENTATION
Rice pudding with cookies, or risolatte, comes straight from the heart of Northern Italy. It’s where slow-cooked rice and milk magically turn into this creamy and comforting dessert. And the aroma? Seriously good. People have been making their own versions for ages, usually adding a bit of vanilla or a dash of cinnamon. Smells amazing. What sets this rice pudding recipe apart is the Italian tradition of crumbling cookies—typically those crispy butter cookies—right on top. It’s a mix of smooth pudding and crunchy bites, all in one spoonful. Plus, sometimes there’s a handful of blueberries tossed in for a tangy twist that’s just fun.
The feeling of childhood memories and home-cooked meals just comes alive with every bite of this easy rice pudding. It’s not only about the taste, but really about the feeling you get. Feels like being back in a cozy kitchen, even if you’re miles away from Northern Italy. Every family kinda has their own spin, and adding biscotti or other local cookies is a tradition that’s stuck around—for good reason. The cookies soak up some milk, staying a little moist yet still crunchy. Makes for a really really good rice pudding dessert that’s got more texture than you’d expect. Some folks swap in different fruits or spices to whip up their own rice pudding variations, but the core idea remains the same: take those simple, honest rice pudding ingredients and transform them into something special.
Thing is, it's the kind of dessert that works after any meal. Really. People of all ages love that blend of sweet, tender rice with just the right amount of cookie crumble on top. And listen, whether it’s served warm or chilled, this dish always hits the spot, bringing together the warmth and tradition of Northern Italian cooking. For sure.
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INGREDIENTS
- Ingredients for 4 servings
- Vialone nano rice 1 cup (200 g)
- Whole milk 2.1 cups (500 g)
- Water 2 cups (500 g)
- Sugar 0.8 cup (150 g)
- Vanilla bean 1
- Fine salt 1 pinch
- for garnish
- Biscotti 2.7 oz (75 g)
- Blueberries to taste
- Mint to taste
How to prepare Rice pudding and cookies
To prepare the rice pudding and cookies, pour the water into a large pot, add the rice 1 and a pinch of salt 2. Bring to a boil over low heat for about 15 minutes or until all the water has been absorbed. Now add the sugar 3,
the milk 4, the seeds of the vanilla pod 5, and the whole emptied pod 6. Stir with a wooden spoon. Let it simmer over very low heat for about 35 minutes.
The result should be creamy, and the rice should be cooked. Remove the pod 7 and pour the rice pudding into 4 bowls, each with a diameter of 4.75 inches and a height of 2.75 inches 8. Make sure to pour the rice while it's still hot. Let it cool at room temperature, then transfer to the fridge until it sets, about 2 hours. Once this time has passed, crumble the cookies coarsely with your hands 9.
Distribute them on each bowl of rice pudding 10, garnish with some blueberries 11, fresh mint leaves, and serve 12.