Rice Pudding (Koch de risi)

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A light, yet satisfying Italian dessert from the Venice region. This recipe is by Academia Barilla

Preparation time: 45m
Cooking time: 45m

Difficulty: Medium - experience needed
Serves: 6


2 lb Rice
2 cups milk
¼ cup butter
1/3 cup + 1 tbsp sugar
1 ¾ oz sultanas
1 ¾ oz candied citron
3 eggs
1 cup Rum
orange zest


Add the rice to a pot of boiling, lightly salted water and, as soon as it returns to a boil, drain. Return the rice to the pot and cook it in boiling milk for 40 minutes or until tender, stirring occasionally.

Then remove from heat and let it cool slightly.
Transfer rice into a bowl and add the butter cut into chunks, rum, grated orange peel, raisins and candied citron, diced.

Mix together, then add one egg and two egg yolks, mixing well.

In a separate bowl, whisk the egg whites until they form soft peaks, then add them to the rice. Mix gently. and pour the mixture into a buttered pudding mold. Then grease a smooth mold with butter. Cook, preferably in a bain marie, in an oven at moderate heat for 45 minutes.


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