BUDINO DI RISO or RICE PASTRIES

Tuscan Rice Pastries

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.

L