Budino di Riso alla Fiorentina (Florentine Rice Tarts)
Why this recipe works
- Creamy rice custard: Arborio rice releases starch as it simmers in milk, giving the filling a soft, custardy body without needing cream.
- Pastry and filling contrast: The short pastry bakes golden around a gently set centre, creating a neat contrast between crisp edges and creamy rice.
- Simple aromatic flavour: Orange zest and vanilla lift the milk-based filling, keeping the tarts fragrant rather than heavy.
- Good for preparing ahead: The tarts keep well once baked and can be reheated gently, with icing sugar added just before serving.
Get the most out of this recipe
Timing notes
- Chill the pastry twice: Chilling the dough before rolling and the lined tin before baking helps the pastry hold its shape in the muffin tin.
- Cool the rice before adding eggs: Let the rice mixture cool until warm rather than hot before stirring in the eggs, so the filling stays smooth.
- Serve warm or at room temperature: These tarts are flexible once baked; dust with icing sugar just before serving so the finish stays neat.
Ingredient notes
- Use Arborio rice: Arborio rice is useful here because it softens while releasing starch, helping the filling become thick and creamy.
- Fresh citrus matters: Freshly grated orange zest gives a cleaner, brighter flavour than dried peel or orange flavouring.
- Whole milk gives body: Whole milk helps create a rounded custard texture; lower-fat milk will make the filling lighter but less rich.
Common mistakes
- Do not rush the rice: Keep the milk at a gentle simmer and stir often, as high heat can make it catch on the base of the pan.
- Cook the rice until tender: The rice should be tender before it goes into the pastry cases; baking sets the custard but will not fully soften firm grains.
- Avoid scrambling the eggs: Adding eggs to very hot rice can scramble them, so wait until the mixture has cooled slightly before combining.
Make-ahead tips
- Prepare the pastry in advance: The pastry dough can be chilled ahead, then rolled once it is firm but pliable.
- Reheat gently: Warm chilled tarts on a baking tray at 160°C (320°F) until heated through, then dust with icing sugar.
- Freeze after baking: Freeze the cooled tarts in an airtight container, thaw overnight in the fridge, and reheat before serving.
Equipment you'll need
Ingredients
Pastry
Rice custard filling
To finish
Instructions
- Make the pastry: put the plain flour and caster sugar in a mixing bowl, then rub in the cold butter with your fingertips until it looks like fine crumbs. Beat 1 egg and mix it in to form a dough, adding 1 tbsp cold water only if needed to bring it together. Shape into a disc and chill for 30 minutes.
- Meanwhile, make the filling: pour the whole milk into a saucepan and bring to a gentle simmer. Stir in the arborio rice and cook on a low heat for 25 to 30 minutes, stirring often, until the rice is tender and the mixture is thick and creamy. Take off the heat and stir in the caster sugar.
- Finely zest the orange into the warm rice mixture, then stir in the vanilla extract. Leave to cool for 10 minutes so it is warm rather than hot. Beat 2 eggs in a bowl, then stir them into the rice mixture until smooth.
- Heat the oven to 180°C (355°F). Roll the pastry out on a lightly floured surface to about 3 mm thick, then cut 12 rounds and line a 12-hole muffin tin, pressing the pastry neatly into the corners. Chill the lined tin for 10 minutes to help the cases hold their shape.
- Spoon the rice custard into the pastry cases, filling them almost to the top. Bake for 20 to 25 minutes, until the pastry is golden and the tops are set with a light golden colour. Cool in the tin for 10 minutes, then lift out and dust with icing sugar to serve warm or at room temperature.
Recipe notes
Tips
- Stir the rice frequently as it simmers so the milk does not catch on the base of the pan, and keep the heat low for the creamiest texture.
- Let the rice mixture cool slightly before adding the eggs so they do not scramble; it should feel warm, not hot, when you stir them in.
- If serving vulnerable groups, use eggs that are stamped with the British Lion mark or an equivalent safety standard, as the filling is only gently baked.
Substitutions
- Replace Vanilla extract with the finely grated zest of an extra orange for a brighter citrus flavour.
- Replace Caster sugar with Icing sugar in the pastry for a slightly more tender, short texture.
Storage
- Refrigerate up to 3 days
- Store the cooled tarts in an airtight container in the fridge. Reheat on a baking tray at 160°C (320°F) for 8 to 10 minutes until warmed through, or thaw overnight in the fridge and reheat the same way; dust with icing sugar just before serving.
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Recipe overview
- Servings: 12 pieces
- Yield: mini rice tarts
- Total time: 1h 45min (35min active)
- Difficulty: Medium
- Cuisine: Italian
-
Allergens:
Eggs Gluten Milk Wheat
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