Tuscan rice pudding tart: budino di riso recipe

For the rice mixture

• rice 250 g
• 1 liter milk
• 1 shot vin santo
• seeds extracted from a vanilla bean
• ground almonds 2 tablespoons
• 1 egg
• 1 knob of butter
• sugar 50 g

For the pastry

• flour 500 g
• butter 300 g
• icing sugar 150 g
• salt
• 4 egg yolks + 1 egg

• Prepare the pastry by mixing the flour with the butter, sugar and a pinch of salt
• Add the egg yolks and the whole egg
• Wrap the dough in plastic wrap and let rest in refrigerator for 30 minutes.

Cook the rice in milk following this method:

• Pour the rice into a bowl, cover with cold water and massage the rice with your fingers until the water becomes white.
• Drain, rinse the rice under cold running water and repeat until the water runs clear
• Cook for a minute in boiling water, then drain it and rinse under cold water
• Pour the rice in a saucepan with the milk and cook over low heat for 20 minutes
• When the rice is cooked it will form a creamy sauce.
• Combine the ground almonds, the other egg, butter, Vin Santo, sugar and seeds from the vanilla bean
• Preheat the oven to 180°C
• Roll out the pastry and line 12 muffin tins
• Bake at 180°C for 10 minutes with a weight inside (for example, dried beans)
• Remove the dried beans and distribute the rice mixture into the pastry shells
• Bake for about 20-30 minutes
• Remove your "budini di riso" from the moulds and sprinkle with icing sugar Original recipe (in italian).