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A typical Tuscan pastry: Budino di Riso

A typical Tuscan pastry: Budino di Riso

Named for its principal ingredient used in the filling, the Budino di riso is a typical Tuscan pastry.

This little pastry, eaten mostly during breakfast and accompanied by a cappuccino, makes everyone drool, not only for its cute appearance but also for its flavor. If you’re traveling in Italy, you’ll inevitably encounter this dessert all over Florence, so come and try it!

A typical Tuscan pastry: Budino di riso

A typical Tuscan pastry: Budino di riso

There’s good news, too. It’s easy to bake! Find our recipe below. 

Ingredients:

For the shortcrust pastry:

  • 7 oz. flour
  • 3.5 oz. butter
  • 3.5 oz. sugar
  • 2 egg yolks
  • grated lemon peel

For the filling:

  • 1/2 liter milk
  • 5 oz. rice
  • 4 spoons sugar
  • .15 oz. baking powder
  • flavoring (lemon or vanilla)
  • powdered sugar
Budino di Riso

Budino di Riso

Procedure:

Suggestions before the start: the shortcrust pastry must sit for about 30 minutes in the refrigerator, and the boiled rice must cool down. Calculate the needed time for the preparation of this dessert.

  1. Shortcrust pastry: Knead the cold butter with the flour. Add the other ingredients, kneading all of them together quickly. When you have a compact mass, roll it up with the plastic wrap and let it sit in the refrigerator.
  2. Filling: Pour the milk in a pot. When it boils, add the rice and the flavoring ( grated lemon peel or vanilla). Mix continuously until the rice is completely cooked, and there is no trace of milk. After obtaining a mass, add two spoons of sugar and let it cool down. Attention: If you don’t mix the rice, it will stick to the bottom of the pot and have a burnt flavor.
  3. Cream: Whip the egg white until stiff. Add the egg yolks, a pinch of salt, two spoons of sugar, baking powder, and the stiff egg white into the mass of rice. Mix all together lightly.
  4. Roll the shortcrust pastry, and form little circles using a cake tin. Put them in muffin liners. Pour the mixture of rice and put the liners into the oven at 170°C for about 30 minutes.
  5. When the little budino di riso are cooked, take them out of the oven and sprinkle the powdered sugar on top!

Has this little pastry captured your attention? Are you an Italian food lover, and are you coming to Florence? If so, join our Florence Food Walking Tour and prepare your palate to savor the tastes of Tuscany!

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