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Budino di Riso

Serves 4 to 6 Dessert vegetarian, Desserts

Budino di Riso

Budino di Riso is a comforting Italian rice pudding, cherished in the Emilia-Romagna region. It's a simple yet satisfying dessert that highlights the creamy texture of Arborio rice, gently cooked in whole milk and sweetened with granulated sugar. The addition of a vanilla bean and a pinch of cinnamon infuses the pudding with warm, aromatic notes.

In Emilia-Romagna, this dish is a staple in family kitchens, where it's made with a generous splash of good olive oil and a pinch of salt, both added by instinct rather than measurement. The result is a rich and creamy pudding, where the flavors of vanilla and cinnamon come through subtly, creating a dessert that's both comforting and indulgent.

Ingredients

  • 200 gArborio rice
  • 1 Lwhole milk
  • 120 ggranulated sugar
  • 1vanilla bean
  • 2egg yolks
  • 1 pinchcinnamon

Method

  1. Begin by bringing the 1 L of whole milk to a gentle simmer in a medium-sized saucepan over low heat. Split the vanilla bean lengthwise and scrape out the seeds, adding both the seeds and the pod to the milk. This infuses the milk with a rich vanilla flavor, which is essential for the dish. Stir occasionally to prevent the milk from scorching.
  2. Add 200 g of Arborio rice to the simmering milk and stir well to combine. Continue to cook over low heat, stirring frequently to ensure the rice does not stick to the bottom of the pan. The rice should absorb the milk gradually, becoming tender and creamy. Look for a thick, porridge-like consistency with the rice grains fully cooked but still holding their shape.
  3. In a separate bowl, whisk together 2 egg yolks and 120 g of granulated sugar until the mixture is pale and slightly thickened. This step creates a rich custard base that will bind the pudding. Once the rice is fully cooked, remove the vanilla pod and gradually stir the egg yolk mixture into the rice, ensuring it's fully incorporated.
  4. Continue to cook the mixture over low heat, stirring constantly until it thickens further and coats the back of a spoon. This indicates that the egg yolks have cooked through and the custard is set. Be careful not to let the mixture boil, as this could cause the eggs to curdle.
  5. Remove the saucepan from the heat and stir in a pinch of cinnamon for a hint of warm spice. Allow the mixture to cool slightly before transferring it to individual serving dishes or a large serving bowl. The pudding will continue to set as it cools.
  6. Once the Budino di Riso has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 2 hours, or until it is fully chilled and firm. This chilling time allows the flavors to meld and the texture to become perfectly creamy.
  7. Before serving, you may choose to sprinkle a little extra granulated sugar on top for added sweetness and texture. Serve the Budino di Riso chilled, allowing the creamy texture and delicate vanilla flavor to shine. Enjoy as a comforting dessert that embodies the simplicity and warmth of Italian home cooking.
Cover of Authentic Italian Cuisine
From the cookbook

Authentic Italian Cuisine

This recipe is from Authentic Italian Cuisine by Yassine Sbiti — the Italian volume in the ComidaTime International Cuisines series.

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