Rice Pudding

Name: Rice Pudding
Prep time: 30 min
Cook time: 80 min
Total time: 110 min
Yield: 12
Ingredients: Type 00 flour 2 cups; Butter 0.7 cup; Sugar 0.3 cup; Eggs 1; Fine salt 1 pinch; Originario rice ½ cup; Milk 2.1 cups; Sugar 0.4 cup; Orange peel to taste; Lemon peel to taste; Vanilla extract 1 tsp; Fine salt 1 pinch; Milk 1 cup; Egg yolks 2; Sugar 0.3 cup; Cornstarch 2 ½ tbsp; Lemon peel to taste; Powdered sugar to taste

it de es fr br

Vegetarian

Difficulty: Easy
Prep time: 30 min
Cook time: 1 h 20 min
Serving: 12
Cost: Low

PRESENTATION

Il budino di riso is a rice pudding recipe that seriously takes you back to those childhood days in Italy. You know, where kitchen windows are wide open and the whole house smells like vanilla and lemon zest. And listen, in places like Tuscany, this homemade rice pudding is more than just a treat—it’s like a comforting meal. People enjoy it at breakfast, with coffee as a snack, or after dinner when you want something creamy and soothing. And the magic of this easy rice pudding is in the slow-cooked rice. It mingles with milk until it’s super soft, capturing all those delicate flavors. And for real, from the first spoonful, you get that cozy feeling. Plus, the best part is how few ingredients you need. And here's the thing: many folks add a bit of cinnamon, a handful of raisins, or even a hint of saffron for a little twist. Really, each variation feels personal, like every family’s got its own special touch passed down from grandparents.

For those who love a classic dessert with a splash of nostalgia, this traditional rice pudding really really hits the spot. Sometimes it’s served warm straight from the pot; other times it’s chilled for a firmer, cool treat—either way, it’s always a hit. You might find it next to risolatte or budino al cioccolato in Italian bakeries, each with its vibe. But nothing beats the gentle, sweet flavor of homemade rice pudding made with love. Some folks like to sprinkle chopped nuts or add a spoonful of homemade jam on top, giving it a moist and tangy bite.

It’s the kind of comfort food that everyone loves, so don’t be shocked if everyone wants a bowl, no matter what time. Whether you stick to the traditional version or mix things up with your favorite add-ins, this simple dessert recipe is about celebrating those small, tender moments around the table. In the end, budino di riso has pure Italian warmth—simple, nostalgic, and always inviting. Makes every meal feel a little more like home, no question.

INGREDIENTS

For the shortcrust pastry (for 12 puddings): Type 00 flour 2 cups (250 g); Butter 0.7 cup (150 g); Sugar 0.3 cup (60 g); Eggs 1; Fine salt 1 pinch

For the rice cream: Originario rice ½ cup (100 g); Milk 2.1 cups (500 g); Sugar 0.4 cup (80 g); Orange peel to taste; Lemon peel to taste; Vanilla extract 1 tsp; Fine salt 1 pinch

For the custard: Milk 1 cup (250 g); Egg yolks 2; Sugar 0.3 cup (60 g); Cornstarch 2 ½ tbsp (20 g); Lemon peel to taste

To decorate the puddings: Powdered sugar to taste

Preparation

How to prepare Rice Pudding

To prepare the rice pudding, start with the shortcrust pastry: pour the flour into a large bowl 1, add the sugar 2 and mix 3.

Then add the salt 4, the egg 5, and mix everything with a spoon 6.

Now add the butter 7, kept at room temperature for at least ten minutes, and mix it as well, first with the spoon 8 and then with your hands 9.

Knead the shortcrust pastry by hand for a few minutes 10; it doesn't need to be worked for long, just enough to have a smooth, soft, and well-mixed dough 11. Once ready, place the shortcrust pastry in a bowl, cover it with plastic wrap, then put it in the fridge and let it rest for at least an hour 12.

To prepare the rice cream, pour the rice into a pot 13, add the milk 14, and vanilla extract 15.

Then add the lemon zest 16, orange zest 17, and a pinch of salt 18.

Cook the rice cream for about 25-30 minutes on low heat, keeping an eye on it and stirring occasionally. Once cooked, the rice will have absorbed all the milk 19, then you can remove the zest 20. At this point, transfer the rice cream into a large glass bowl 21.

Let it cool 22 and start on the custard. In a pot, pour the egg yolks 23 and the sugar 34.

Then add the starch 25 and start mixing with a whisk 26. Next, gradually add the milk 27.

As you mix with the whisk 28, to prevent lumps from forming, also add the lemon zest 29. At this point, cook the cream on low heat until it thickens 19; it will take about 10 minutes 30.

Remove the lemon zest 31 and also transfer the cream into a glass bowl to cool 32. When the cream is cold, incorporate it into the rice cream 33.

Mix to combine 34. If the cream is too thick, you can add a little milk. Butter 35 and flour 36 a 12-muffin mold.

Take the shortcrust pastry out of the fridge 37, roll it out on a floured surface with the help of a rolling pin, to a thickness of about 1/8 inch. Cut out circles with a 3-4 inch diameter cookie cutter. Then place the circles inside the mold 38, pressing them well against the edges and bottom. Fill the shortcrust pastry baskets with the cream 39.

Bake the rice puddings at 350°F for about 40 minutes in the center rack of the oven, using the fan setting; times may vary slightly depending on the oven, check for a golden color. Remove the rice puddings from the oven 40, let them cool, then remove them from the mold and decorate with powdered sugar 41. The rice puddings are ready, just serve them 42.

Storage

Rice puddings can be stored in the refrigerator for up to 4 or 5 days in a well-sealed airtight container.

If you want to freeze the rice puddings, it is advisable to freeze them raw, then bake them in the same way, without thawing them first; if necessary, extend the baking time by about 5 minutes.