Rice Pudding – Ilaria Moretti

Preparation

To save time during preparation, start by cooking La Veronese® “Nanin” Rice in water.

While the rice is cooking, blend together one chopped apple and one egg.

In a bowl, mix two-thirds of the blended mixture with almond flour and La Veronese® Amaranth Flour. Knead the shortcrust pastry until you obtain a smooth, compact dough. Set aside and move on to the cream.

In a saucepan, gently heat the plant-based drink, stirring occasionally. Add the lemon zest, star anise, and vanilla.

In another bowl, crack the eggs and slowly whisk in La Veronese® Rice Flour and the remaining apple purée from the pastry.

Keeping the plant-based drink over very low heat, add the flour and egg mixture and continue whisking quickly until the cream begins to thicken. Once it reaches the consistency you like, remove from the heat and add the rice, which at this stage should be cooked.

Now that both the pastry and cream are ready, it’s time to assemble.

Roll out the pastry with a rolling pin on a floured surface until about 3–4 mm thick. Using a round cutter, cut out pastry discs and place them into a muffin tin to form small tart shells. Prick the bottoms with a fork.

Once all the bases are ready, fill them with the rice cream.

Bake your rice puddings in a preheated oven at 170–180°C until golden (about 20–25 minutes).

When ready, let them cool, sit back, and enjoy this sweet treat!

Rice puddings can be stored in a sealed container for about 4 days.