Budino di Riso

Ingredients

• 28 g (2 tbsp)unsalted butter, plus extra for the baking dish
• 100 g (½ cup)Arborio rice or another rice suitable for risotto
• 480 ml (2 cups)milk, or unsweetened oat milk or almond milk
• 67 g (⅓ cup)granulated sugar
• 10 ml (2 tsp)vanilla extract
• 4 eggs: 2 whole eggs, plus 2 additional egg yolks, beateneggs
• 1 shotrum, Cognac or Vin Santo
• Zest of 1organic lemon
• 110 g (1 cup)breadcrumbs
• To tasteicing sugar

Instructions

1. 1

   Prepare the dish

   Butter the baking dish, then coat it with breadcrumbs.

2. 2

   Melt the butter

   Melt the butter in a medium pan over a low heat.

3. 3

   Toast the rice

   Tip in all the rice and stir it in the butter for 1–2 minutes.

4. 4

   Simmer the rice

   Add the milk, lemon zest, sugar and vanilla extract. Simmer over a low heat for about 15–20 minutes, until the rice starts to soften. It will still be partly uncooked and there should be plenty of liquid; the rice will finish cooking in the oven. It is better for the mixture to be a little too moist than too dry.

5. 5

   Cool the mixture

   Take the pan off the heat, stir in your chosen spirit, then leave the mixture to cool.

6. 6

   Beat the eggs

   While the rice mixture cools, beat the eggs in a small bowl until slightly foamy.

7. 7

   Fold in eggs

   When the rice mixture has cooled enough that it will not cook the eggs, gently fold them in.

8. 8

   Bake the pudding

   Pour the mixture into the prepared dish and bake for 15–20 minutes, until a firm, golden crust forms. Check the centre with a toothpick; it should be set rather than runny.

9. 9

   Cool before serving

   Let the baked budino cool, but serve a slice while it is still slightly warm.

10. 10

    Dust with sugar

    Finish each serving with a light dusting of icing sugar.

What is budino di riso?

Budino means pudding in Italian, and budino di riso is a baked rice pudding. This version builds flavour by simmering the rice with milk, lemon zest, sugar and vanilla before baking it with eggs.

The brief simmer leaves the rice partly cooked, so it can absorb more of the milk in the oven. That helps give the pudding a tender interior beneath its golden top.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 9g protein, 36g carbs, 8g fat.

The rice, sugar and breadcrumbs provide most of the carbohydrates, while butter and egg yolks contribute much of the fat. Milk and eggs supply protein, with smaller amounts from the rice and breadcrumbs. Pair a slice with fresh fruit for a simple, balanced dessert plate.

Choosing the rice and milk

Rice: Arborio or another risotto-style rice is a good fit because it softens while retaining some texture. Keep the rice quantity as given so the mixture stays moist enough for the oven stage.

Milk: Dairy milk gives the pudding a familiar creamy flavour; unsweetened oat or almond milk are the listed alternatives. Whichever you choose, simmer gently rather than boiling hard.

The simmer is only the first stage

Early cue: After 15–20 minutes, the rice should be starting to soften, not fully cooked. A noticeable amount of liquid remaining in the pan is expected.

Gentle heat: Stir as the mixture simmers and keep the heat low. The rice will take up more liquid as it bakes, so avoid cooking it until dry on the hob.

Cool before adding the eggs

Cooling: Let the rice mixture lose enough heat that it will not set the eggs as soon as they are added. This keeps the egg mixture smooth and helps it combine evenly.

Folding: Beat the eggs until slightly foamy, then fold them through the cooled rice mixture. Mix gently so the ingredients are combined without losing the lightness from the beaten eggs.

Look for a set, golden top

Colour: The top should develop a firm crust with a golden hue during the 15–20 minute bake. Check the middle with a toothpick; it should not be runny.

Texture: The pudding is intended to stay moist, so a tender centre is preferable to a dry one. Let it cool a little before serving to make it easier to portion.

Serve it slightly warm

A light dusting of icing sugar is the finishing touch, added just before serving. The pudding is especially inviting while still a little warm, when its centre remains soft.

For a simple dessert plate, serve a slice on its own or with fresh fruit. Keep accompaniments modest so the lemon, vanilla and chosen spirit remain noticeable.

Recipe notes & tips

• Butter the baking dish thoroughly so the pudding releases more easily.
• Use a low heat during the simmer to keep the milk from boiling vigorously.
• Leave the mixture slightly loose after simmering; it continues to cook in the oven.
• Cool the rice mixture before folding in the eggs to avoid setting them prematurely.
• Check the centre with a toothpick near the end of baking, as ovens and dishes can vary.
• Dust with icing sugar just before serving so it stays visible on the warm top.

Variations

• Choose the spirit: Use rum, Cognac or Vin Santo for the splash of flavour specified in the recipe.
• Use plant milk: Swap dairy milk for unsweetened oat or almond milk as listed.
• Change the rice: Use another rice suitable for risotto if Arborio is unavailable.
• Adjust the lemon: Add the zest of one lemon as directed for a bright citrus note.
• Serve with fruit: Add fresh fruit alongside each slice for a fresh contrast.

Common mistakes to avoid

• Cooking the rice fully on the hob: It can turn dry in the oven; stop when it is only beginning to soften.
• Boiling the milk hard: The mixture can catch or reduce too quickly; keep it at a gentle simmer.
• Adding eggs while the rice is hot: They may begin to cook; let the mixture cool first.
• Baking until the centre is dry: The pudding should stay moist; remove it when the top is firm and the centre is no longer runny.
• Skipping the breadcrumbs: The coating helps prepare the dish; butter it first, then dust it evenly.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat individual portions gently in the microwave or in a low oven until warmed through; the texture may firm up after chilling.

Frequently asked questions