These small rice pastries are my version of a typical Tuscan pastry, the budino di riso, that has been a favourite of mine ever since I moved here. They are light but gives you the comfort you need when colder weather is creeping into your life. Well, I think they are great for every occasion actually.
BUDINO DI RISO or RICE PASTRIES
6 pieces
pastry:
100 g/ 3 oz butter
200 g/ 7 oz sugar
215-250 g/ 7,6-8,8 oz flour
pastry cream:
100 ml/0,42 cup cream
100 ml/0,42 cup milk
2 egg yolks
2 tblsp maizena
2 tblsp sugar
filling:
50 g/ 1,1 oz round rice
2 tbs finely chopped candied fruit, optional
2 tbs pine nuts, optional
the pastry cream you made
1 egg, whisked
- Boil the rice in plain water without salt.
- Mix all the ingredients for the cream in a small pan. Simmer until it has thickened, it mustn't boil.
- Make the pastry dough, roll it out and line six small baking-tins or a muffin pan. Leave enough dough to cover the pastries later.
- Mix the pastry cream, candied fruit and pine nuts with the rice.
- Spoon the rice mix into the pastry shells, cover them with a circle of dough that you seal well. Make a whole on top and brush with the whisked egg.
- Bake in a pre-heated oven (200°C/390°F) for 20-25 minutes or until golden
- Let them cool down before serving.
All photos and original text copyright: Ilva Beretta 2005-2011. If you re-post a recipe, please give credit and link to recipe on this site. About photos, please contact me. (luculliandelights AT gmail DOT com)
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