AUTHENTIC ITALIAN RICE PUDDING
Let Cooking Italian with Joe show you how to make my grandmother's authentic Italian world's best rice pudding! Truly smooth and silky texture that fills your taste buds with yum. Garnish with chopped nuts, cinnamon, and whipped cream.
Provided by Cooking Italian With Joe
Categories World Cuisine Recipes European Italian
Time 3h
Yield 8
Number Of Ingredients 8
Steps:
- Mix milk, rice, 1/2 of the sugar, vanilla extract, and salt together in a saucepan over medium-high heat. Bring to a boil.
- Blend remaining sugar with whole eggs and yolks in a bowl to make a creamy custard.
- Reduce heat of the milk mixture. Let simmer, uncovered, until thickened, 30 to 40 minutes. Fold in the custard. Heat until thickened again, about 5 minutes more.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form.
- Remove the milk and custard mixture from heat. Let cool, about 10 minutes. Fold in the whipped cream. Pour pudding into a serving dish, cover, and refrigerate until chilled, at least 2 hours.
Nutrition Facts : Calories 393.6 calories, Carbohydrate 45.3 g, Cholesterol 156.8 mg, Fat 19.3 g, Fiber 0.2 g, Protein 10.2 g, SaturatedFat 11 g, Sodium 176.7 mg, Sugar 27.2 g
NUTELLA BANANA BRIOCHE BREAD PUDDING
Provided by Anne Thornton, Host of Dessert First
Time 2h37m
Yield 12 to 16 servings
Number Of Ingredients 11
Steps:
- Spray or butter a 13 by 9 by 2-inch baking dish.
- Spread the Nutella on all your bread slices, then put 2 slices together to make 6 sandwiches. Cut each sandwich into 8 pieces and toss them into a large bowl. Crack your eggs in another large bowl and whisk in the cream, milk, sugar, hazelnut liqueur, vanilla and almond extracts. Pour this mixture over the sandwich cubes. Now, mash your bananas and stir that into the bread cube mixture. Pour into the prepared baking dish. Let stand at least 1 hour and up to 2 hours, occasionally pressing the bread into the custard mixture. (Can be prepared 2 hours ahead. Cover and refrigerate.)
- Preheat the oven to 350 degrees F. Bake until the pudding is set in the center, 45 to 50 minutes. Cool slightly. Serve warm.
ITALIAN RICE PIE (PASTIERA DI RISO)
Provided by Gina Marie Miraglia Eriquez
Categories Dessert Easter Ricotta Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 25
Steps:
- Make pastry dough:
- Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse until mixture resembles coarse meal with some roughly pea-size butter lumps. Add eggs and pulse until just incorporated and dough begins to form large clumps.
- Turn out dough onto a work surface and divide into 6 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough together, using a pastry scraper if you have one, and form into a thick log. Cut off 2/3 of the log and form into a large rectangle for the bottom of the pie. Form the remaining piece into a smaller rectangle for the top of the pie. Chill each, wrapped in plastic wrap, until firm, at least 30 minutes.
- Make filling:
- Bring rice and well-salted water to a boil in a 2-quart saucepan, then reduce heat and simmer, covered, until rice is tender, about 20 minutes. Drain in a sieve and rinse under cold water until cool. Drain well.
- Whisk together 3 yolks and sugar in a heatproof bowl, then whisk in cornstarch and flour until smooth (mixture will be very thick). Bring milk just to a boil in a small heavy saucepan, then gradually add hot milk to yolk mixture, whisking.
- Pour custard back into saucepan and bring to a boil over medium-low heat, whisking constantly (custard will become very thick), then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Transfer to a bowl and chill, its surface covered with wax paper, until cold, about 2 hours.
- Stir together ricotta, custard, and remaining 2 yolks, then stir in zests, cinnamon, salt, and cooked rice.
- Assemble and bake pie:
- Preheat oven to 350°F with rack in middle. Generously butter a 13- by 9-inch metal baking pan and line the bottom with an overlapping double layer of foil, leaving 2 inches of overhang on both ends, then generously butter foil.
- Roll out 1 piece of dough between 2 sheets of wax paper into a 15- by 11-inch rectangle (about 1/8 inch thick). If dough becomes soft, chill or freeze until firm. Remove top sheet of wax paper and invert into baking pan, fitting it into pan. Chill shell. Roll out remaining piece of dough between sheets of wax paper in same manner. Cut 12 (3/4-inch-wide) crosswise strips (you will have a little dough left over).
- Spread filling in pan and arrange 6 strips, 1 1/4 inches apart, diagonally across filling, trimming ends to fit. Arrange remaining 6 strips, 1 1/4 inches apart, diagonally across first strips to form a lattice with diamond-shaped spaces. Trim lattice to fit in pan, then fold outside crust down over filling to make a border. Brush pastry with beaten egg.
- Bake pie until pastry is golden and filling is puffed and set, about 1 1/2 hours, loosely covering top of pie with foil after 50 minutes to prevent over-browning. Transfer to a rack to cool. When completely cool, lift pie out of pan using foil overhang and transfer to a platter.
CREAMY ITALIAN RICE PUDDING
I first had this delicious pudding at my sister-in-law's and had to have the recipe. I think it is the best rice pudding going...the lemon zest adds life and lightness...
Provided by Jan LeBoutillier
Categories Dessert
Time 2h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F.
- Mix together rice, milk, sugar, butter and lemon zest and pour into a greased 4 quart casserole dish.
- Bake for 2 hours, stirring occasionally.
- Remove from oven and sprinkle with cinnamon.
- Serve warm and creamy.
Nutrition Facts : Calories 519, Fat 25.4, SaturatedFat 15.6, Cholesterol 70.2, Sodium 220.9, Carbohydrate 63.5, Fiber 1.6, Sugar 38, Protein 10.2
ITALIAN (ARBORIO) RICE PUDDING
A very rich, smooth, and creamy rice pudding with a hint of lemon. Pudding will thicken as it cools, but it's best served at room temperature or slightly warm.
Provided by Nick Van Laar
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 319.4 calories, Carbohydrate 49.7 g, Cholesterol 37.4 mg, Fat 11.9 g, Fiber 0.6 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 121.9 mg, Sugar 25.1 g
NUTELLA ITALIAN RICE PUDDING
I am making this delish dessert for Thanksgiving. I saw it on MSNBC this past Saturday, and never want to lose the recipe, so I'm posting it here giving credit to those who own the recipe. The recipe does not give suggestions how to display the dessert. They displayed it as a round decorated cake, so be creative. I will use the rectangle pan as they suggest since it is my first time to do this recipe, however I am going to make a whipped cream to decorate the top and sprinkle with chocolate shavings. The family from Fresco restaurant in New York serves up a holiday meal with some tasty rice dishes. Check out this recipe. The Scottos 12 servings
Provided by DoveChocolatierinKY
Categories Pie
Time 55m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F Coat 13- by 19- inch glass pan with vegetable spray.
- Over medium heat, whisk together milk and Nutella in a heavy bottomed 4-quart saucepan. Add cinnamon and rice and bring to a boil. Cover and reduce heat to a simmer and cook for 15 minutes.
- Whisk together eggs, egg yolks and sugar. Temper a small amount of the hot liquid into the eggs.
- Combine egg mixture with remaining milk mixture, add nuts and bake in a water bath for 40 minutes. Cool 15 to 20 minutes. Serve hot or cover and refrigerate.
Nutrition Facts : Calories 390.7, Fat 19.7, SaturatedFat 4.6, Cholesterol 78.9, Sodium 72.1, Carbohydrate 44.7, Fiber 3.1, Sugar 28.9, Protein 9.5
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