Rice Pudding Recipe baked :Use Up Your Leftovers!…

They are not actually puddings, but they are small crispy caskets of short pastry hiding a soft rice filling that are offered by bars and pastry shops in the city for breakfast (with cappuccino as an alternative to a croissant) or for a mouth-watering break that takes us back to the flavors of yesteryear.

They can be found in two shapes, low and round, or taller and oval.

Florentine rice puddings require many steps, preparing the shortbread, cooking the rice in milk, preparing the custard, assembling the puddings and baking them in the oven: follow our recipe step by step and the result will be guaranteed.

Ingredient :

  • 4 cups milk
  • 2 2/3 cups flour
  • 1 1/3 cups powdered sugar plus a little
  • 3/4 cup native rice
  • 2/3 cup butter plus a little
  • 1/2 cup granulated sugar
  • 3 yolks (egg yolks).
  • 2 eggs.
  • 2 oranges (use the zest and juice)
  • Vanilla (use according to taste)
  • Lemon (use the zest)

How to Make Rice Pudding Recipe baked :

  1. For the recipe for Florentine rice puddings, mix 2 2/3 cups flour with 2/3 cup (about 10 tablespoons) butter, 1 egg, and 2 yolks, 1 1/3 cups powdered sugar, the grated zest of 1/2 orange, and a pinch of salt. Let the dough rest in the refrigerator wrapped in plastic wrap for 1 hour.
  2. Heat 4 cups of milk in a saucepan with 1/2 cup granulated sugar, a pinch of salt, the seeds of a vanilla pod, and the grated zest of an orange and 1/2 lemon. Add the rice and boil it for about 20 minutes, stirring often. Turn off, cream with a little butter, and allow to cool.
  3. Mix 1 1/3 cups powdered sugar with 2/3 cup flour, 1 egg, and 1 yolk. Meanwhile, bring 2 cups of milk to a boil with the vanilla pod you have previously scraped, the grated zest of 1/2 orange, and 1/2 lemon.
  4. Remove the vanilla and pour a small amount of milk over the beaten eggs; mix, then pour in all the remaining milk. Return the mixture to the flame and cook, stirring for 1-2 minutes, resulting in a custard. Allow it to cool.
  5. Roll out the pastry loaf to about 3-4 mm thick; cut out 12 ø9 cm disks with a pastry cutter and lay them in a multiple muffin mold, with 12 ø7 cm cavities. Mix the now-cold custard with the also-cold rice, making the filling for the puddings. Scoop it into a pastry bag.
  6. Fill the pastry shells with the filling; tap the pan on the work surface to level the filling and bake at356°F (180 °C) for about 30 minutes, lowering the oven to 320°F (160 °C) after 20 minutes. Unmold the puddings, let them cool and serve dusted with powdered sugar.

Bon Appetit!