Italian rice pudding recipe

Italian Rice Pudding Recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a delightful and comforting dessert? Look no further than this mouthwatering Italian rice pudding recipe. Made with simple ingredients like Arborio rice, milk, sugar, and fragrant vanilla, this creamy and velvety treat is a classic Italian delicacy that will satisfy your sweet tooth. With its rich and indulgent texture, this rice pudding is perfect for any occasion, whether it's a cozy family dinner or a special gathering with friends. So, get ready to indulge in the flavors of Italy with this irresistible rice pudding recipe.

Keywords: Italian, rice pudding, dessert, creamy, indulgent

Italian rice pudding recipe details

Italian rice pudding recipe, recipe Rating: 4.6
Number of votes:106

Ingredients
1. Chopped streaky bacon slices (1lb)
2. long grain rice (2 2/3c)
3. chicken stock (3 3/4c)
4. canned peeled tomatoes (14oz)
5. salt (1tsp)
6. cayenne pepper (1tsp)
7. black pepper (1tsp)
8. ground cumin (1/2tsp)
9. grated lemon rind (1tsp)
10. vegetable oil (1c)
11. clean and chopped leeks (4)

Method of preparation
1. Take a flameproof casserole, place it on moderate heat and fry bacon in it for 6 to 7 minutes or until it gets crispy and brown.Then place the pieces on a plate and keep it aside.

2. Now put oil in it and heat it when the oil gets hot then add leeks and fry for 12 minutes and stir it occasionally. Mix rice in it and fry, stirring it frequently for about 5 minutes.

3. Add tomatoes with can juice, pepper, cayenne, salt, cumin and lemon rind and then mix it. Now pour this mixture over the stock and boil it. Add the bacon pieces in the casserole.

4. Reduce the heat to low and then simmer the mixture for 15 to 20 minutes until the rice is cooked and tender and the liquid has been absorbed. Now take off the casserole from the heat and then serve it immediately.

Number of servings – 4