How to make Budino di Riso

Why cooks start here

Budino di Riso is cooked the way Emilia-Romagna cooks it — good olive oil used without counting, salt judged by hand, and no fuss about the plate. This is the home version, written down the way an Italian family cook actually puts it on the table.

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.