Florentine rice puddings

Have you ever tasted Florentine rice puddings? I'm a typical Tuscan dessert, Indeed, floentine: a poor sweet, Humble, prepared with a few peasant ingredients (flour, butter, milk, eggs, a fistful of rice). But they have an extraordinary elegance, a sort of aristocratic grace concealed in that their being a casket ready to hatch, revealing the soft filling, the delicate taste that smells of vanilla, Orange and lemon zest, the golden crust.

The recipe for rice puddings has ancient roots and is an evolution of the famous recipe number 638 of Artusi (rice cake) and this recipe was given to me by a friend, who follows me on Instagram and, learned of my passion for Florentine rice puddings, gave me the family recipe. Not being able to obey orders by nature, I have a little’ changed the recipe, especially with regard to sugar and aromas.

The recipe of Florentine rice puddings is not difficult to execute, but it is a little’ long: you have to do three preparations, the pastry, the rice cream and the custard and then assemble it all and bake in the oven. Traditional molds are these, Oval, but if you don't have them you can make them in muffin molds. The Tuscans will curse you, but I absolve you because I know how hard they are to find oval molds. The crust on rice puddings is delicious, one of the best things in the world, while the interior is creamy and damp. Be careful, because they're very dangerous treats. With this post I join Trastulli Toscani, The contest organized by Toscana Showcase, the Region and Unioncamere Toscana program that promotes restaurants and shops that use local products ".

FIORENTINI RICE PUDDING (Tuscan recipe)

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PORTIONS: 12 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • DOSI FOR 15 RISO BUDINS
  • FOR THE PASTRY:
  • 150 grams of flour 00
  • 150 grams of starch or cornflour
  • 100 grams of extra-tonoted or icing granulated sugar
  • 150 grams of cold butter
  • 1 whole egg
  • 2 egg yolks
  • a pinch of salt
  • a little grated organic lemon zest
  • FOR RICE CREAM:
  • 500 ml whole milk
  • a pinch of salt
  • 130 grams of Carnaroli rice
  • 60 grams of sugar
  • a piece of organic lemon peel
  • a piece of organic orange peel
  • 15 grams of butter
  • 1 whole egg (separated into yolk and egg white)
  • 1 small teaspoon baking powder
  • Bourbon vanilla extract, to taste
  • FOR CUSTARD:
  • 300 millilitres of whole milk
  • 2 egg yolks
  • 50 grams of sugar
  • 25 grams cornflour
  • a piece of organic lemon peel
  • a piece of organic orange peel
  • Bourbon vanilla extract, to taste

PROCEEDINGS


Florentine rice puddings

The rice puddings are not difficult to prepare, but their preparation requires a little’ of time.

For the cream of rice

Pour the milk into a saucepan, add the lemon zest and the orange, vanilla (extract or pod), a pinch of salt, sugar and butter. Bring to a boil and add the rice. Cook over low heat, stirring occasionally, until the rice has absorbed the liquid and you will not be formed thick cream. Put the cream in a bowl, Remove the lemon zest and cover with plastic wrap for contact. When the cream of rice will be at room temperature, add the egg yolks and baking powder sifted. Whisk the egg white firm and add the beaten egg to the cream of rice. Keep the cream of rice in the refrigerator until ready to use, always covered with plastic wrap for contact.

For the pastry

Put flour on the work surface 00, the starch or cornstarch, granulated sugar, a generous pinch of salt and ii cold butter cut into pieces and work them with your fingertips until the mixture is a large crumbs. Add the egg and the egg yolks and continue to knead until mixture is smooth. Get a stick, wrap it in food film and refrigerate for at least 30 minutes.

For the custard

Pour the milk into a saucepan, add the lemon zest, orange zest and vanilla and bring almost to a boil. Meanwhile, Beat the egg yolks with the caster sugar until mixture is puffy and fluffy. Add flour and, when you will be perfectly blended, pour the hot milk to the egg mixture, sugar and flour, floor plan, until obtaining a homogeneous batter first and then a liquid. Put the cream on the stove and cook over low heat, stirring constantly, until the cream will thicken veiling the spoon.

Mix the custard with cream of rice. Grease and flour the molds (for rice puddings are traditionally used oval molds), then clothe them with the pastry, pulled to a thickness of about half a centimeter. Prick the pastry with the tines of a fork, then pour in the cream of rice and custard filling them to the brim. Do not worry, the cream will swell slightly but will not overflow.

Preheat the oven to 180 degrees and cook the rice puddings for 20 minutes, then turn the oven down to 150 degrees and continue cooking for another 10 minutes or until the cream on the surface is golden brown. Remove from the oven rice puddings and let cool slightly, because the rice puddings are excellent warm. Before serving the Florentine rice puddings, sprinkle with icing sugar. Bon appétit!

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