Budino di Riso

Italian rice pudding is often a baked dish in Italian cooking, either in the form of a tart or a crustless, sliceable dessert. It can also be cooked “al latte,” as it is in this spoon dessert. There are two things that I especially like in this version: there is a splash of grappa in the pudding, which gives it a light fruit-brandy flavor; and the pudding is put through a food mill before being chilled, which makes it extra-creamy and brings out the flavor of the almonds.

This recipe comes from Rolando Beramendi, author of “Autentico: Cooking Italian the Authetic Way.”

Makes 6 servings

INGREDIENTS
1/2 cup (100 g) Arborio rice
3 cups (650 ml) whole milk
1/2 cup (120 ml) heavy cream
1/2 cup Demerara sugar
Pinch of fine sea salt (my add)
1/4 cup (75 g) sliced almonds, toasted, plus more to finish
4 tablespoons unsalted butter, at room temperature
2 tablespoons (30 ml) grappa
Cocoa powder and/or cinnamon, for serving
Optional garnishes: Fresh berries or cut-up fruit

 
INSTRUCTIONS
1. In a large, heavy-bottomed pot, combine the rice, milk, and heavy cream. Cook over low heat, stirring occasionally, until the rice has absorbed almost all the liquid (it should be custardy and puddinglike), 30 to 40 minutes. Remove the pot from the heat and set aside to cool for 10 minutes. Stir in the sugar, salt, almonds, butter, and grappa.

2. Press the mixture through a food mill fitted with the disk with small or medium holes (either works; the small-hole disk makes for a creamier pudding). Be persistent while pressing, to get as much pudding out of the mixture as possible. Discard the solids. Pour the pudding into a bowl, cover tightly with plastic wrap and refrigerate at least 2 hours and up to overnight.

3. To serve, spoon the pudding into decorative glasses and sprinkle with cocoa or cinnamon and sliced almonds. Or spoon fresh berries or fruit on top.