Budino di Riso (Italian Baked Rice Pudding)
Why this recipe works
- Creamy rice base: Arborio rice releases starch as it simmers in milk, creating a naturally thick and creamy foundation.
- Light, fragrant finish: Lemon zest and vanilla balance the sweetness and keep the custard from tasting too rich.
- Good warm or chilled: The pudding can be served softly set after baking or chilled until firm enough to slice cleanly.
Get the most out of this recipe
Timing notes
- Cool before adding the eggs: Let the rice mixture stand briefly off the heat before whisking in the eggs, so the custard stays smooth rather than scrambling.
- Chill for cleaner slices: For a firmer, sliceable set, cool the pudding completely and refrigerate before cutting.
Texture tips
- Stir the rice often: Frequent stirring helps the rice cook evenly, prevents catching on the base of the pan, and encourages a creamy texture.
- Bake until just set: Remove the pudding when the edges are set and the centre still has a gentle wobble; it will continue to firm as it cools.
Ingredient notes
- Use Arborio rice: Short-grain Arborio rice gives the pudding its characteristic creamy body and soft bite.
- Fresh lemon zest matters: Freshly grated lemon zest gives a clean citrus aroma without adding extra liquid to the custard.
Make-ahead tips
- Make ahead for serving cold: Bake, cool, cover, and refrigerate the budino until ready to serve.
- Reheat gently: Warm portions in a 160°C (320°F) oven until heated through, keeping the reheating gentle to preserve the custard texture.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 170°C (340°F). Use a little of the unsalted butter to grease a baking dish, then set it aside.
- Put the whole milk, fine sea salt and remaining unsalted butter in a saucepan and bring just to a gentle simmer over medium heat. Stir in the arborio rice and cook for 25 to 30 minutes, stirring often, until the rice is tender and the mixture is thick and creamy.
- Take the pan off the heat and stir in the caster sugar. Finely zest the lemon into the rice, then leave the mixture to cool for 10 minutes so it does not scramble the eggs.
- In a mixing bowl, whisk the eggs with the vanilla extract. Whisk in a ladleful of the warm rice mixture to temper, then whisk everything back into the saucepan until smooth and well combined.
- Pour the mixture into the prepared baking dish and bake for 25 to 30 minutes, until the edges are set and the centre still has a gentle wobble. Cool for 10 minutes before serving warm, or cool completely and chill for a sliceable set.
Recipe notes
Tips
- Stir the rice frequently as it simmers so it cooks evenly and does not catch on the base of the pan.
- For the cleanest slices, chill the budino for at least 2 hours, then cut with a knife dipped in hot water and wiped dry.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use eggs that are pasteurised where available.
Substitutions
- Replace vanilla extract with the finely grated zest of an additional lemon for a brighter citrus flavour.
- Replace caster sugar with light brown sugar for a slightly caramel note.
Storage
- Refrigerate up to 3 days
- Cool completely, then cover and refrigerate. Serve chilled, or reheat portions in a 160°C (320°F) oven for 10 to 15 minutes until warmed through.
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Recipe overview
- Servings: 6 servings
- Total time: 1h 20min (25min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Milk
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