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Budino di Riso (Italian Rice Pudding)


1/2 cup arborio rice
750ml milk
2/3 cup caster sugar (fine granulated sugar)
3 tablespoons sultanas/raisins
1 teaspoon vanilla essence/extract
4 large eggs, lightly beaten
30 grams softened butter
20 grams slivered almonds
1/4 cup dry sherry
zest of one lemon
zest of one orange

Preheat oven to 180 degrees celsius/350 degrees fahrenheit Put rice, milk and sugar into a saucepan. Bring to the boil and simmer gently for 10 minutes. Add raisins and vanilla. Cook another ten minutes, stirring occasionally. Remove from heat and cool. Beat in the eggs. Stir through the remaining ingredients. Lightly grease a 1.5 litre pudding dish. Pour in the rice mixture and bake for 30-40 minutes. Remove from oven and leave to cool for 20-30 minutes before serving.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.