Rice pudding is satisfying and easy to make with few ingredients. I’m adding it to my blog as I realized that I have yet to share a single Italian dessert recipe. The Italian cuisine, of course, has many lovely, simple desserts to choose from — from gelato to semifreddo to panna cotta to sweetened ricotta to rice pudding, just to name a few. Most require only a few common ingredients and are easy to throw together.
I’ve had a love-hate relationship with sugar throughout my life. In college, I lived on it. In graduate school, I gave it up and didn’t eat much of it for almost a decade. Then I found Italy and made proper peace with sugar. It has a place in my diet. I eat it and enjoy it, just not a lot, and I don’t often make dessert at home. But I can! And I should!
This is a very easy recipe for Italian rice pudding made from four ingredients. It’s basically a standard rice pudding made with carnaroli, a popular and widely used Italian rice variety.
Makes 4 small servings, but can easily be doubled
- 100 grams carnaroli rice
- 2 cups milk
- 125 grams sugar – although this is pretty sweet. Depending on your sweettooth level, you may want to use a bit less sugar.
- A pinch of salt
- Cook the rice in a lightly salted pot of boiling water for 10 minutes.
- Meanwhile, bring the milk to boil in a separate pot.
- Drain the rice and add to a pot with the milk and stir in the sugar.
- Cook the rice at a slow boil over moderate heat until thick and creamy, stir frequently to start and constantly near the end when it starts to get thick. This will take about 30 minutes.
- Pour the still hot rice into serving cups or bowls or spread it on plates.
- Let cool slightly and then cover and refrigerate.
- Serve cold just as it is or with a simple topping such as chocolat shavings or ground nuts or fruit. I used chopped pistachios.