Rice puddings are typical desserts of the Tuscan tradition, perfect for those who love desserts with a delicate taste and a soft texture. These sweets consist of a crispy shortcrust pastry shell that encloses a creamy filling made from rice, milk, and citrus fruits mixed with cream, creating an irresistible balance between crunchiness and softness.
Perfect for breakfast, a snack, or to serve as a dessert after a special meal, rice puddings captivate with their enveloping aroma and refined simplicity.
Made with genuine and easily available ingredients, rice puddings are a versatile recipe that can be customized with citrus aromas or delicate liqueurs for an even more fragrant touch.
Rice puddings are iconic sweets of the Tuscan tradition, easily found in all the pastry shops of the region. These little treasures win over dessert lovers every day thanks to their perfect balance between crunchiness and creaminess. Perfect for breakfast or a delicious break, rice puddings represent an ageless classic, always present in the showcases of pastry shops.
Their origin dates back to traditional Florentine pastry, where they are considered a true regional specialty. Served cold or slightly warm, they retain their velvety consistency and enveloping taste, which makes them unique.
This recipe is simple and within everyone’s reach by following a few fundamental steps: cooking the rice in milk until obtaining a homogeneous cream, preparing the shortcrust pastry, and the final assembly for baking in the oven.
The result? An irresistible dessert that smells of citrus and tradition, perfect for winning over your friends!
- Difficulty: Medium
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 300 g flour
- 100 g butter
- lemon zest
- 2 eggs
- 1/3 cup sugar
- 2 egg yolks
- lemon zest
- 1/3 cup sugar
- 2 tbsps potato starch
- 1 cup milk
- 3/4 cup rice
- 2 1/2 cups milk
- 1/3 cup sugar
- grated zest of one orange and one lemon
- a knob of butter
- a pinch of salt
Tools
- oven
- stainless steel pots
Steps
Here is the procedure:
Start by making the shortcrust pastry: Combine the butter, lemon zest, and sugar
Mix well
Add the eggs and mix
Add the flour and knead quickly.
Wrap the dough in plastic wrap and keep in the fridge for 30 minutes.
In the meantime, prepare the cream by combining the egg yolks with the sugar. Whip with a whisk until you get a light cream
Add the potato starch and mix.
In a small saucepan, heat the milk with the zest. Once hot, pour in the egg mixture and continue to stir.
The cream will be ready when it has thickened.
Cover the cream with plastic wrap in contact and let it cool.
Prepare the rice. In a saucepan, add the milk and sugar.
Mix, dissolve the sugar, and add the citrus zest.
When the milk is hot, add the rice and a pinch of salt.
Cook for 25 minutes on low heat, stirring often. Once cooked, turn off the heat and add a knob of butter. Let it cool.
Roll out the shortcrust pastry and, using a glass, cut out circles
Butter and flour the molds
Place the shortcrust pastry and prick the base with a fork.
Cover with filling
Bake in the oven at 356°F for about 30 minutes.
Enjoy your meal!
