rice pudding cups

Budino Di Riso

Rice Pudding Cups

As a child, I was fortunate enough to spend summers in Florence. My father, a university professor, taught as part of a summer abroad program for students wanting to experience Italy. So, my mother, sister, and I would tag along and enjoy the Tuscan sun. 

My favorite mid-morning ritual was a cioccolato caldo and a budino di riso from Café Gilli. A baked rice pudding, packaged in a delicate pie crust and dusted with confectioner’s sugar. My parents would order coffee in this boisterous bar while I patiently waited for this doily-wrapped confection to land in my hand. Then, vanilla-scented with a hint of lemon, I would stand in front of the Duomo devouring it, already anticipating when I could have another. I loved them so much that years later, when my sister studied abroad in Italy, she smuggled one back in her suitcase for me. 

As an adult, I began, through many trials, to match the exact flavor and texture of my favorite Florentine dessert. I also did some research and found that this little pudding began, not surprisingly, in the homes of Tuscan nonnas who would make a large pot of rice pudding and then bake them (no crust) into individual puddings to give to their hungry grandchildren after school for Merenda. Later, pastry shops added the crust to make them a bit fancier and easier to eat.

Yield: 12

Active Time: 1 hour 5 minutes

Total Time: 1 hour 35 minutes plus cooling[AU1] 

For the Pasta Frolla (crust)

2 cups all-purpose flour

1/3 cup granulated sugar

1 teaspoon baking powder

1 teaspoon Kosher salt

1 stick cold unsalted butter, cut into tablespoon-size pieces

2 large eggs

2 teaspoons vanilla paste

Zest of one large lemon

For the Rice Pudding

3 tablespoons unsalted butter

1/2 cup Arborio Rice

1/4 cup Vin Santo or Sweet Marsala wine

2 cups whole milk

1/2 cup granulated sugar

3 teaspoons vanilla paste

2 large eggs, beaten

1 lemon, zested

1/2 cup confectioners’ sugar, for garnish

First, make the Pasta Frolla:

In the bowl of a food processor, pulse the flour, sugar, baking powder and salt about 4 or 5 times to fully combine. Turn the processor on and slowly add the butter, one tablespoon at a time until it is fully incorporated. Add the eggs one at a time.  Then add the vanilla and zest and pulse again. Continue to pulse until a dough forms.

Transfer the dough to a lightly floured work surface. Form into a large, flat round disc and cover with plastic wrap.  Chill for 30 minutes.

While the dough is resting, make the filling.

Second, make the rice pudding:

Heat a heavy bottom pot on medium and add the butter. Once melted, add the rice and stir to combine. Add the vin Santo and mix until it is almost evaporated, about 2 minutes. Slowing add the whole milk and mix to combine with all the ingredients in the pot.  Add the sugar and vanilla and stir. Bring to a boil and then quickly reduce to a simmer. Mix every few minutes for 25 to 30 minutes[AU2] . Mixture should be reduced [AU3] and rice should be plump, thickened and tender.  Make sure to leave a bit of liquid as it will firm up during baking.  If it gets too dry, add another 1/4 cup of milk.

Slowly add the beaten egg, mixing vigorously to prevent the egg from scrambling.

Add in lemon zest, mix to combine and remove from heat to cool.

Preheat the oven to 350 degrees. Heavily grease a 12-yield muffin tin.

Roll out the pasta frolla to a 1/4 inch and cut into 3 1/2-inch rounds[AU4] . Lay them into the tin cups and press in. There should be a small lip. Line each with a square of parchment and some pie weights. Bake for 10 minutes, until just set. Remove pie weights and allow to cool.

To make the budino di riso:

Fill each of the par baked crusts with the cooled rice pudding, up to the top. Bake for 20 minutes. Allow to cool completely.

Sift confectioners' sugar on top.  Serve warm or at room temperature. Store in a sealed container for up to one week in the refrigerator.

 [AU1]While my dough rested in the fridge, I made the pudding, cutting down on 30 minutes of total time. Not sure if you’d like to change the recipe order to save that time or simply add 30 minutes to the total time.

 [AU2]I found that it took me 30 minutes for my mixture to thickened and the rice to be tender. Do you want to give a range here? Maybe 25-30 minutes?

 [AU3]Would you include “thickened” here and rice tender? Might be a helpful visual que.

 [AU4]I found that a 3 ½-inch round cutter gave me a good size to have a small lip on top. My 3-inch round sunk a little in the tin.