These small rice pastries are my version of a typical Tuscan pastry; Budino di Riso, they have been a favourite of mine
ever since I moved here. They are light but give you the comfort you need when colder weather is creeping into your
life. Well, I think they are great for every occasion actually. - Recipe
courtesy of Ilva Beretta
- Budino di Riso or Rice Pastries
-
- For the pastry:
- 100 grams / 3 oz of butter
- 200 grams / 7 oz of sugar
- 215-250 grams / 7.6-8.8 oz of flour
-
- For the pastry cream:
- 100 ml/0.42 cup of cream
- 100 ml/0.42 cup of milk
- 2 egg yolks
- 2 tablespoon of maizena / cornflour / cornstarch
- 2 tablespoon of sugar
-
- For the filling:
- 50 grams / 1.1 oz round rice
- 2 tablespoons of finely chopped candied fruit, optional
- 2 tablespoons of pine nuts, optional
- the pastry cream you made (above)
- 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 (392°F) for 20-25 minutes or until golden.
- Let them cool down before serving.
- Makes 6
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