The recipe for Tuscan sweet rice cakes or better yet puddings is a true delight for the palate and the eyes, because these sweet rice puddings have a wonderfully enveloping taste and are great at any time of the day!
These sweet rice cakes baked in the oven are officially known as puddings even though they are essentially mini cakes with a shortcrust shell and a soft, almost creamy filling of rice, sugary and exquisite!
The sweet rice puddings originate from Tuscany and precisely from Florence, although historian Giovanni Righi Parenti links them to the beautiful city of SIENA, connecting them to a kind of rice cake, the big pudding with raisins and candied fruits.
The Tuscan rice pudding is a single-serving cake with shortcrust and an aromatic custard, which we can find in every pastry shop in the area.
These Tuscan sweet rice cakes are part of the tradition of simple rice recipes in both Tuscany and Emilia-Romagna, where in Bologna, the TORTA DEGLI ADDOBBI reigns supreme, the rice cake par excellence!
The TUSCAN RICE PUDDINGS today are prepared with two different molds: one circular and one oval, similar to those used for pasticciotti, which I published a while ago.
As a curiosity, since last year, a contest “Rice Pudding – The Florentine Dessert” was established at Pasticceria Le chicchere located in Sesto Fiorentino, near Florence. During this event, a sample group (panel) of pastry chefs, journalists, and cooking teachers conducted a blind tasting, and the rice pudding from Pasticceria Stefania was elected the best among the 20 participants!
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I have opened a channel of recipes open to everyone and free on WhatsApp with no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read one sweet and one savory recipe!
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- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 15 cakes but it depends on the molds
- Cooking methods: Oven
- Cuisine: Regional Italian
- Region: Tuscany
- Seasonality: All seasons
Ingredients for TUSCAN SWEET RICE CAKES RECIPE
- 2 cups all-purpose flour
- 1/2 cup butter
- 1/3 cup powdered sugar
- 1 egg (medium)
- as needed lemon zest (organic or untreated)
- 2 cups milk (I use whole Granarolo)
- 2/3 cup short-grain rice (perfect type for sweets with small grains)
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- as needed lemon zest (organic or untreated)
- 1 cup milk
- 1/4 cup sugar
- 2 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
Tools for TUSCAN SWEET RICE CAKES RECIPE
- Saucepans
- Spatulas
- Sifters
PREPARATION OF THE TUSCAN SWEET RICE CAKES RECIPE
In a small saucepan, put the milk with the sugar, a pinch of salt, and a little bit of zest from an organic or untreated lemon.
When it boils, add the rice and cook for about 25 minutes on moderate heat, then remove the lemon and let the mixture cool.
While the cream with the short-grain rice cools down, make the shortcrust pastry by putting the flour into a bowl and adding the cold butter cut into cubes.
Begin kneading to make a sandy mixture to which you then add the powdered sugar and the egg, obtaining, by kneading with your hands, a firm and homogeneous dough.
Wrap it in cling film and place it in the refrigerator for at least 30 minutes.
Prepare the custard and if you want to do it quickly while still getting a smooth, lump-free, delicious cream, here’s the recipe for
microwave custard → https://blog.giallozafferano.it/asilannablu/crema-pasticcera-al-microonde/
Now combine the cold custard with the sweet rice cream, also adding a teaspoon of vanilla extract as an aroma.
Roll out the shortcrust pastry with a rolling pin to a thickness of half a centimeter (1/4 inch) and completely line the muffin molds, making sure to prick the bottom with a fork.
Put the final cream (made by combining custard and rice cream) in a piping bag and fill the shortcrust shells.
Then bake the Tuscan rice puddings in a static oven at 356°F (180°C) cooking in the lowest part of the oven for about 20 minutes.
Then finish cooking by moving the oven rack to the middle level of the oven and cooking at the same temperature for another 10 minutes or so.
If you prefer the Tuscan sweet rice cakes more golden, turn on the grill mode for a few more minutes, but be careful!!!!!!!!!!!!!
Once cooked and cooled, remove them from the molds, sprinkle with powdered sugar, and eat them, eh eh!
Good good good!
Bon appétit! Annalisa
HERE IS THE COLLECTION OF SAVORY RECIPES with rice!
READ → https://blog.giallozafferano.it/asilannablu/ricette-salate-con-il-riso/
Start browsing my blog and read the LIST OF ALL RECIPES!
WE CAN MAKE THEM ROUND OR OVAL,
WE CAN FLAVOR THEM WITH LEMON, ORANGE, VANILLA,
WE CAN STORE THEM FOR A COUPLE OF DAYS IN THE REFRIGERATOR AND REHEAT THEM IN THE MICROWAVE BEFORE TASTING!
SOURCE here
