Homemade Tuscan Rice Puddings recipe: how to get a creamy filling and a crumbly shortcrust pastry
Tuscan rice puddings: the secret to a creamy filling that doesn’t dry out during baking
Making these little treasures is a journey into the authentic flavors of Tuscany.
They are not simple little tarts, but true shortcrust shells that enclose a heart of rice scented with citrus and vanilla.
They are the quintessential Sunday breakfast, filling the kitchen with a wonderful aroma and giving a grainy yet velvety texture at the first bite.
Following my tips on handling the shortcrust and on cooking the rice, you’ll obtain perfect pastries, with that typical puff in the oven that then settles into a golden, inviting surface.
In fact, the most common problem when making rice puddings at home is the filling that, once removed from the oven, becomes compact or too dry, losing that melt-in-the-mouth quality typical of Tuscan pastry shops.
This often happens because the rice isn’t cooked enough in the milk or because the right amount of air is missing in the mixture.
In this recipe we solve the problem using a double-creaming step: adding pastry cream and stiffly beaten egg whites, which protect the rice moisture during oven cooking.
- Difficulty: Medium
- Cost: Very inexpensive
- Preparation time: 30 Minutes
- Cooking time: 45 Minutes
- Portions: 12 budini
- Cooking methods: Oven
- Cuisine: Italian
Ingredients — Tuscan Rice Puddings
- 2 2/3 cups 00 flour (Italian pastry flour)
- 1/2 cup granulated sugar
- 1/2 cup butter (cold)
- 2 eggs
- 1/2 tsp vanilla extract
- 2 cups whole milk
- 1/3 cup rice (Originario or pudding rice)
- 3 oz granulated sugar (75 g + 10 g (total 85 g))
- 2/3 cup pastry cream
- 2 egg whites
- to taste orange zest
- to taste lemon zest
- 1/2 tsp vanilla extract
- 1 pinch salt
Tools
- Kitchen scale
- Bowl
- Plastic wrap
- Saucepan
- Pot
- Zester
- Electric mixer
- Rolling pin
- Muffin tin
How to make Tuscan Rice Puddings
Sandy dough: In a bowl pour the flour, sugar and cold butter. Work quickly with your fingertips until the mixture resembles sand.
Forming the dough: Add the eggs and vanilla. Work until you obtain a smooth dough, wrap it in plastic wrap and let it firm up in the refrigerator for one hour.To prepare the pastry cream follow my recipe by clicking HERE.
Rice cooking: Put the milk, rice, citrus peels, vanilla and salt in a pot. Cook for 20 minutes stirring constantly: the milk must be completely absorbed.
Cooling: Add 75 g (about 2.6 oz) of sugar to the hot rice, stir and chill well in the refrigerator.
Filling: Remove the large peels, fold in the pastry cream and the remaining 10 g (about 0.35 oz) of sugar.
Lightness: Beat the egg whites until stiff and gently fold them into the rice cream with bottom-up movements.Shells: Roll the shortcrust dough to 3-4 mm (~1/8 inch), cut 12 discs 12 cm (4 3/4 inches) in diameter and line a buttered and floured muffin tin.
In the oven: Fill the shells to the brim. Bake in a conventional oven at 356°F (or fan-assisted at 338°F) for 25-30 minutes.
Final touch: Once cool, remove them from the pan and decorate with plenty of powdered sugar.
Ingredients: notes and substitutions
Rice: Use an Originario rice or a rice specific for desserts, which releases more starch and is perfect for cooking in milk.
Citrus: Make sure they are organic and untreated, as we will use the zest to flavor the milk by infusion.
Storage
Store them under a glass dome at room temperature for 2 days, or in the refrigerator for 3-4 days.
Variations
Chocolate chips: You can add 30 g (about 1 oz) of dark chocolate chips to the cold rice cream for a more indulgent version.
Alcohol flavor: A tablespoon of Sassolino or Rum in the milk used to cook the rice will give an aromatic note typical of some areas of Tuscany.
Tips
Don’t be alarmed during baking: It is perfectly normal for the filling to puff up a lot like a soufflé; once out of the oven, the puddings will deflate creating the classic slightly hollowed surface ready to hold the powdered sugar.
FAQ (Questions & Answers)
Which rice is best to use?
Originario rice is ideal because its small, round grains cook evenly in milk creating a velvety texture.
Can I prepare the rice cream the day before?
Absolutely yes — in fact, chilling in the refrigerator will help the citrus aromas to stabilize. Just remember to fold in the beaten egg whites at the last moment before baking.
Why did the shortcrust break while I was lining the mold?
It probably warmed up too much. If that happens, press the pieces together directly in the mold with your fingers: during baking the shortcrust will seal perfectly.
