Preparation of Tuscan Rice Puddings

• To prepare the Tuscan Rice Puddings, first make the shortcrust pastry by placing the flour with very cold butter cut into pieces in a bowl.

  Work very quickly with your fingertips until you have a sandy mixture.

• Add the egg, the yolks with a pinch of salt, grated orange zest, and powdered sugar to the bowl.

  Mix everything very quickly to combine, turn out onto a floured surface, and form a smooth and homogeneous log, wrap in plastic wrap and place in the fridge to rest for at least 1 hour.

• Prepare the custard by putting the milk and orange zest in a saucepan on the stove until it almost boils.

• In a bowl, place the all-purpose flour or cornstarch if preferred, along with the yolks and sugar. Work with an electric whisk, and as soon as the milk starts to boil, add it to the bowl.

  Always mix with the whisks and then pour the mixture into the saucepan and cook the custard, stirring with a hand whisk until it thickens.

• Cool the custard well spread on a glass baking dish and cover it with plastic wrap.

• Now, you only need to prepare the rice cream, so bring the milk along with sugar, salt, and grated lemon and orange zest to a boil in a saucepan.

• As soon as it starts to boil, add the rice and cook over medium-low heat for 20/25 minutes, tasting before turning off.

• Stir the rice cream often since the milk evaporates as the rice cooks.

  Only when the rice cream and custard are completely cold, mix them together.

• Take the shortcrust out of the refrigerator and roll it out with a rolling pin into a not too thin sheet, then use a glass to cut out disks.

• Place each shortcrust disk inside muffin molds or disposable aluminum molds, making them adhere well.

  Trim the edges.

• Preheat the oven to 350°F in static mode, then fill each mold with 2 generous tablespoons of rice cream and custard.

  The filling should reach the edge of each mold.

• Bake on the middle rack of the oven and cook the Rice Puddings for at least 30/35 minutes, checking the level of browning.

• The rice puddings should not darken too much, especially on the surface, so as soon as they start to brown, remove them from the oven and let them cool before taking them out of the molds.

• Once cooled, generously sprinkle them with powdered sugar and serve.

  

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