Buddini De Riso

This is a fantastic little dessert.
A cross between a muffin and a rice pudding.
Usually served during carnival in Italy.





3/4 cup rice flour
2 tablespoons sweet
rice flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups milk
1/2 cup half and half
1/2 cup Arborio rice or
Risotto rice
3 tablespoons sweetened
condensed milk
2 eggs
2 tablespoons vanilla
1 vanilla bean tips removed
and slit down the center
1/4 teaspoon each cinnamon
and nutmeg
1 tablespoon butter
1/2 cup brown sugar packed
3 drops lemon oil or the zest
of a lemon or orange

Sift together rice flours, baking powder
& salt. Set aside

Lightly oil a medium sauce pan with cooking oil
add the milk and 1/ & 1/2, vanilla bean. Add
1/2 of the spices and 1/ of the lemon oil or
zest. Set aside

Rinse rice under cold water until the water
runs clear. Add to sauce pan with milk stir
slightly.
Cook on medium heat till it just starts to boil.
Reduce heat to low cover and cook 20 minutes
until rice is done. Pour onto a large plate and
spread evenly so the mixture cools about 10-
15 minutes. Remove vanilla bean and scrape
the seeds into the mixture. Discard the outer
pod.

While the rice is cooling oil a muffin tin well!
And flour it with a bit of rice flour. ( Do Not
Use Paper Liners)

Put cooled rice mixture in a large mixing bowl
beat in eggs, butter, sugar, condensed milk &
remaining spices, vanilla and lemon oil or
orange zest.
Stir well and add the flour mixture.
Fill the muffin tins 3/4 of the way full.
Bake 20-25 minutes.
Till just golden brown. Remove from
tin cool and serve.

Copyright 2008 Estelle T. Chandler