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autumn 2010

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
  1. Boil the rice in plain water without salt.
  2. Mix all the ingredients for the cream in a small pan.
  3. Simmer until it has thickened, it mustn't boil.
  4. 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.
  5. 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.
  6. Bake in a pre-heated oven 200°C (392°F) for 20-25 minutes or until golden.
  7. Let them cool down before serving.
  8. Makes 6

Autumn 2010 Front Cover Table of Contents Bron's Thoughts Apples and Pears Apple, Carrot and Radish Salad Swede and Apple Soup with Ginger
Nutella and Pear Pinwheel Scones Devilled Apples and Pork Sausages Walnuts Roasted Tomato and Walnut Soup Desserts of the Earth Sticky Kumara and Date Pudding with Caramel sauce
Kumara and Toasted Coconut Lentils Ilva Beretta Gnocchi alla Romana Budino di Riso Cornish Pasties Thai Red Curried Fish Pasties
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