Budino di riso

Ingredientes

• 2 tbs unsalted butter (+ butter for the baking dish)
• 1/2 cup Arborio rice or any other risotto-worthy rice
• 2 cups milk (or use unsweetened oat milk or almond milk)
• 1/3 cup granulated sugar
• 2 tsp vanilla extract
• 4 eggs: 2 whole eggs, plus two additional egg yolks (beaten)
• 1 shot of Rum, Cognac, or Vin Santo
• Zest of 1 organic lemon
• 1 Cup breadcrumbs
• Powdered sugar

Preparación

1. 1

   Grease baking pan with butter, then dust with breadcrumbs.

2. 2

   In a medium pot melt butter over low heat.

3. 3

   Add all rice and stir for a minute or two.

4. 4

   Add the milk, lemon zest, sugar, and vanilla extract and simmer over low heat until the rice begins to soften (about 15 to 20 minutes). Note: The rice will not be entirely cooked, but don’t panic. There will still be a good deal of liquid and that is okay- since you will finish cooking the rice later in the oven, where it will absorb the rest of the milk. It will seem odd the first time you make it, but it all makes sense when your perfect budino comes out of the oven. (As with most desserts, better it is too moist than too dry).

5. 5

   Remove mixture from heat, stir in your chosen spirit (rum, vin santo, or cognac) and allow to cool.

6. 6

   Beat eggs well (till a bit foamy) in a small bowl while the rice is cooling.

7. 7

   Once the rice mixture is cool enough that the eggs won’t “cook,” fold in the beaten eggs.

8. 8

   Pour the mixture into your baking dish and bake for 15-20 minutes. It should form a firm crust on top with a nice golden hue (poke with a toothpick to be sure it is firm, not runny).

9. 9

   Allow your baked budino to cool, but be sure to eat a slice while it is still a bit warm. This is no time for self-control!

10. 10

    Add a veil of powdered sugar when serving.