Original risolatte recipe with caramel sauce, a delicious rice cream and a dessert as good as the rice tart, but gluten-free, which I paired with a very tasty salted caramel.
Greek-style risolatte, an ancient recipe with a simple flavor suitable for snacks for both adults and children, super easy to make and nutritious, also known as
I knew risolatte, also called rice cream or rice pudding, I ate it in Greece several years ago, I found it again in Italy a couple of years ago and I ate it again in France last year, so it’s truly an international recipe. In the risolatte or rice pudding recipe there is little to invent, but so much to personalize, and so I thought of making a very indulgent caramel version! Although this rice pudding recipe is extremely simple, I guarantee that if you have never tried risolatte, once you prepare it you will fall in love at first bite and if you want you can also omit the caramel sauce and replace it with dark chocolate, cinnamon or candied orange peel. Let’s go to the kitchen, this exquisite and delicate spoon dessert will seduce you so much that you’ll make it often, and above all children will love it, enjoying a simple and wholesome snack. Remember that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
Also take a look:
- Difficulty: Easy
- Cost: Very affordable
- Portions: 6 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make risolatte
- 4 cups Whole milk
- 1/2 cup Rice (for risottos like Roma, Carnaroli, etc.)
- 3 tbsp Sugar (about 40 g (3 tbsp + 1 tsp))
- 1 packet Vanilla extract (Or vanilla sugar)
- 3.5 oz Salted caramel sauce (optional)
- to taste Almonds (optional)
- 2 tbsp Butter
- 1 pinch Salt
Tools
- Pot
Preparation of the risolatte
To make the risolatte, bring the milk with the sugar and a pinch of salt to just below boiling and add the rice.
Let cook over medium heat for about 45 minutes, stirring often; as you cook the milk will reduce leaving a thick creamy texture. Remove from the heat when the rice is tender but not falling apart. Add the vanillin or vanilla extract, add the butter and stir.
Turn off the heat.
Take 4 glasses, pour one or two tablespoons of caramel sauce (also without cream) into each and fill with the rice cream. Top, if you like, with more caramel and flakes of nuts.
Cover with plastic wrap, let cool and refrigerate for a few hours.
Serve the caramel risolatte well chilled.
Notes
Risolatte keeps in the refrigerator for about 2 days covered with plastic wrap. If you do not like caramel, omit it, but remember to add a bit more sugar to the cream.
If you want to stay updated on my recipes, follow me also on:
Pinterest; Twitter; YouTube; TikTok.
From here, you can return to the HOME and discover new recipes.
Risolatte keeps in the refrigerator for about 2 days covered with plastic wrap. If you do not like caramel, omit it, but remember to add a bit more sugar to the cream.
If you want to stay updated on my recipes, follow me also on:
Pinterest; Twitter; YouTube; TikTok.
From here, you can return to the HOME and discover new recipes.
