Italian Pudding Recipes

ITALIAN (ARBORIO) RICE PUDDING

Steps:

• Bring water to a boil in a large saucepan; add rice, butter, and salt. Place a cover on the saucepan, reduce heat to medium-low, and cook rice at a simmer until the rice is tender and the moisture is mostly absorbed, about 20 minutes.
• Stir half-and-half and sugar into the rice until the sugar dissolves; add cinnamon stick and lemon peel. Bring the mixture to a boil and remove from heat.
• Place a large stainless steel bowl atop a pot of simmering water. Pour the rice mixture into the top of the double boiler and simmer, stirring occasionally, until thickened, about 45 minutes.
• Pour rice pudding into a serving dish. Remove and discard cinnamon stick and lemon peel from pudding; let cool slightly before garnishing with cinnamon to serve.

ITALIAN PUDDING

Steps:

• Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing.
• Using an electric beater, whip the ricotta cheese until smooth.
• Mix in the vanilla and raspberry preserves.
• Fold in the fruits and nuts.
• Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve.

ITALIAN-STYLE CREAM "PUDDING"

Steps:

• Sprinkle gelatine over 1/2 cup of the half-and-half in medium saucepan. Let stand 5 min. Stir in remaining 1 cup half-and-half, the granular sweetener and vanilla. Cook on low heat until gelatine is completely dissolved, stirring frequently. (Do not boil.)
• Pour gelatine mixture into blender or food processor. Add ricotta cheese; cover. Blend until pureed. Pour evenly into eight 6-oz. custard cups or souffle dishes. Refrigerate 2 hours or until set.
• Microwave jam in small microwaveable bowl on HIGH 15 sec. just before serving. Spoon 1/2 tsp. of the jam over each dessert. Store leftover desserts in refrigerator.

ITALIAN STYLE BANANA PUDDING

Steps:

• In a large mixing bowl place the coffee creamer, 1 cup of the heavy cream, pudding mix, and vanilla extract. Whisk for 2 minutes until thickened; place in refrigerator.
• In a large mixer bowl place remaining 1/2 cup of heavy cream, mascarpone cheese, and confectioner's sugar. Whip at medium speed until soft peaks form, about 1-1/2 minutes. Fold mixture gently into pudding mixture until well combined.
• Place six 1-cup dessert dishes or ramekins on work surface. Spoon a few Tablespoons of pudding mixture into each dish. Place 4 cookies on pudding; top with banana slices. Layer in the same way, ending with pudding, making sure cookies and bananas are covered on the top layer. Cover dishes with plastic wrap and refrigerate at least 45 minutes. Before serving, sprinkle each with chopped hazelnuts.