📝 About This Recipe
A beloved staple of Florentine pastry shops, Budino di Riso is a soul-warming Italian treat that bridges the gap between a creamy rice pudding and a delicate shortcrust pastry. These individual tartlets feature a citrus-scented, vanilla-flecked rice custard encased in a buttery 'Pasta Frolla' shell. Perfect for breakfast with an espresso or as a sophisticated afternoon dolce, they offer a nostalgic texture and a refined sweetness that defines Tuscan comfort.
🥗 Ingredients
Pasta Frolla (Shortcrust Pastry)
- 250 grams All-purpose flour (sifted)
- 125 grams Unsalted butter (cold, cubed)
- 100 grams Granulated sugar
- 2 large Egg yolks (at room temperature)
- 1 teaspoon Lemon zest (finely grated)
- 1 pinch Salt
Rice Filling
- 150 grams Arborio or Originario rice (short-grain starchy rice)
- 600 ml Whole milk (full fat for creaminess)
- 80 grams Granulated sugar
- 30 grams Unsalted butter (at room temperature)
- 2 large Eggs (separated)
- 1 whole Vanilla bean (split and seeds scraped)
- 1 tablespoon Orange zest (finely grated)
- 1 tablespoon Vin Santo or Dark Rum (optional for depth)
Finishing Touches
- 2 tablespoons Powdered sugar (for dusting)
- 2 tablespoons Apricot jam (melted, for glazing (optional))
👨🍳 Instructions
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1
Prepare the Pasta Frolla: In a large bowl or food processor, pulse the flour, sugar, salt, and cold cubed butter until the mixture resembles coarse sand.
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2
Add the 2 egg yolks and lemon zest to the flour mixture. Knead quickly by hand just until a smooth dough forms. Do not overwork. Wrap in plastic and chill in the fridge for at least 30 minutes.
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3
In a heavy-bottomed saucepan, combine the milk, rice, vanilla seeds and pod, and orange zest. Bring to a gentle simmer over medium-low heat.
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4
Cook the rice for about 20-25 minutes, stirring frequently to prevent sticking, until the rice is very soft and has absorbed most of the milk. It should be thick and creamy, like a dense porridge.
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5
Remove the rice from heat. Discard the vanilla pod. Stir in the 80g of sugar and 30g of butter while the rice is still hot. Let the mixture cool to room temperature.
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6
Preheat your oven to 180°C (350°F). Grease and flour 8-10 individual muffin tins or tartlet molds.
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7
Once the rice mixture is cool, stir in the 2 egg yolks and the Vin Santo (or rum). Mix until fully incorporated.
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8
In a separate clean bowl, whisk the 2 egg whites until stiff peaks form. Gently fold the egg whites into the rice mixture using a spatula to keep the filling light and airy.
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9
Roll out the chilled Pasta Frolla on a lightly floured surface to about 3mm thickness. Cut circles slightly larger than your molds and press the dough into the bottoms and sides.
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10
Fill each pastry shell with the rice mixture, filling them nearly to the top as they won't rise excessively.
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11
Bake in the center of the oven for 25-30 minutes, or until the pastry is golden brown and the rice filling has set and developed a light golden crust on top.
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12
Allow the budini to cool in the molds for 10 minutes before carefully removing them. Transfer to a wire rack to cool completely.
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13
Once cooled, dust generously with powdered sugar before serving.
💡 Chef's Tips
Use Arborio or Carnaroli rice; the high starch content is essential for the creamy 'budino' texture. Ensure the rice mixture is completely cool before adding the egg yolks to prevent them from scrambling. Don't skip the chilling time for the dough, as it prevents the pastry from shrinking during baking. If the rice absorbs the milk too quickly before becoming tender, add an extra splash of warm milk. For a citrus boost, use a combination of lemon and orange zest in both the pastry and the filling.
🍽️ Serving Suggestions
Serve at room temperature with a strong Italian Espresso or a Macchiato. Pair with a small glass of chilled Vin Santo for a truly authentic Tuscan dessert experience. Add a dollop of lightly sweetened whipped cream and fresh raspberries on the side. These are excellent the next day; the flavors meld and the rice texture becomes even more fudgy. Serve as part of a brunch spread alongside savory frittatas.