Florentine rice puddings
Sonia Meraglia Nuzzo
Time of realization: 1 hour and ½
Degree of difficulty (1 to 5): 2
Ingredients for 15 rice puddings
For the pastry
150 g cold butter in small pieces
300 g of 00 flour
85 g of icing sugar
1 whole egg
2 yolks
bio lemon zest
a pinch of salt
For the stuffing
150 g original rice
650 ml of whole milk
80 g sugar
1 egg
30 g of butter
zest of an untreated orange
½ vanilla bean
a pinch of salt
Method
Prepare the pastry a few hours before.
In a planetary mixer, with the leaf hook, pour the flour, butter and sugar. Then add the eggs, icing sugar, salt and grated lemon zest. Once the dough is homogeneous, finish working the dough with your hands, on a floured pastry board. Wrap in cling film and let it rest in the fridge for a few hours. Heat the milk with the orange zest and the seeds obtained from the vanilla pod. When it starts to boil, add a pinch of salt and the rice.
Cook over medium heat for about 25 minutes, stirring to keep the rice from sticking.
It must be cooked but not pulped and must absorb almost all the milk, remaining slow and creamy because it will dry when it cools down and is placed in the oven. Turn off the heat, add the sugar and butter, stir in and leave to cool. Roll out the pastry to a thickness of 4-5 mm and line the muffin molds, as if to form mini tarts. The best solution is to cut out a disk as big as the base of the mold, place it on the bottom and then cut out strips of dough to make the walls. Add the yolk to the rice cream, then whip the egg white until stiff peaks and add it to the rest.
Fill the molds without filling to the brim.
Bake at 180 ° C for about 30/35 minutes, until the pastry begins to brown.
Allow to cool, unmold, sprinkle with icing sugar and serve.
