Rice puddings

Rice puddings: the recipe for typical Florentine sweets

Rice puddings are typical treats of the Tuscan tradition, inevitable in most Florentine pastry shops. They appear as small greedy caskets: a fragrant shortcrust pastry shell contains a rice-based filling, cooked in milk until absorbed, and then mixed with a custard flavoured with citrus peel. A simple and delicate delight, with a crunchy and soft texture at the same time, perfect to delight any breakfast or snack. Find out how to make them by following our recipe step by step.

Ready in: 2 HOURS
Calories in the recipe: 4103 kcal

Nutrition Facts

% Daily Value*
Total Fat 197.4g 253%, Saturated Fat 97.8g 489%, Cholesterol 1016mg 339%, Sodium 509mg 22%, Total Carbohydrate, 506.1g 184%, Dietary Fiber 5.9g 21%, Total Sugars 184.5g, Protein 79.8g, Vitamin D 55mcg 273%, Calcium 1302mg 100%, Iron 27mg 148%, Potassium 565mg 12%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.


FLOUR 300 gr • 360 kcal
BUTTER 150 gr • 380 kcal
EGG 1 • 380 kcal
YOLK 2 • 63 kcal
ICING SUGAR 85 gr • 380 kcal
SALT 1 pinch • 0 kcal

MILK 600 ml • 79 kcal
PUDDING RICE (short fat grains) 150 gr
SALT 1 pinch • 0 kcal
VANILLA EXTRACT 1 teaspoon • 750 kcal
BUTTER 30 gr • 380 kcal

FLOUR 35 gr • 360 kcal
MILK 350 ml • 79 kcal
ICING SUGAR 80 gr • 380 kcal
EGG 1 • 380 kcal
YOLK 1 • 0 kcal
VANILLA EXTRACT 1 teaspoon • 750 kcal

ICING SUGAR as required • 380 kcal
The calories refer to 100 grams of the product

How to make rice puddings

Prepare the shortcrust pastry: collect the flour in a bowl and add the sugar, salt, diced butter and eggs (1); scented with the grated citrus peel and knead with your fingertips, until the mixture is firm and homogeneous.

Form a loaf, wrap it with a sheet of cling film (2) and let it rest in the refrigerator for about an hour.

Combine the sugar, milk (3), rice, vanilla extract and salt in a saucepan; put on the fire and cook for about 20 minutes, until the cooking liquid is well absorbed.

Stir in the butter, cut into cubes (4), and let it cool.

Prepare the cream: mix the eggs with the sugar and flour (5).

Heat the milk with the herbs. Pour it into the yolk-based mixture (6) and dilute well; put it back on the heat and cook, stirring constantly, until thickened.

After the resting time, roll out the pastry and cut into disks the diameter of the moulds you will use; cut out strips to make the border and line the cavities of a muffin mould (7).

Pour the cold cream into the saucepan with the rice (8) and mix well.

Using two spoons, distribute the filling inside the individual cavities (9) and level well. Bake at 180 ° C for about 30 minutes, then lower to 160 ° C and continue for another 20 minutes.

After the cooking time has elapsed, take the rice puddings out of the oven, turn them out and let them cool on a wire rack. Sprinkle with plenty of icing sugar and serve (10).


With the indicated doses, you will get about 18 rice puddings. You can use muffin moulds or cocotte with an oval shape, as tradition would require, or round, slightly buttered.

It is advisable to use the peel of organic and not chemically treated citrus fruits; grate the peel with a special grater, taking care not to remove the white part, responsible for the bitter aftertaste.

You can prepare rice puddings with butter shortcrust pastry or, for a lighter version, with oil.

For a pleasantly alcoholic note, you can also perfume the filling with a drop of maraschino or rum; for those with a sweet tooth, you can also enrich the filling with chocolate chips.

Serve your rice puddings, accompanying them with an orange sauce or a delicate English cream.

If you like sweets with rice, try these simple and delicious recipes starring the versatile cereal.


Rice puddings can be stored in the refrigerator, sealed on the surface with a sheet of cling film, for 2-3 days.

Other pudding recipes

Chia Pudding: 5 perfect versions recipe/ Semolina pudding recipe.

You may be interested to read about the Nettle Blogpost/ Persian lamb stew recipe/ Trio salad recipe/ Chocolate sandwich recipe.

1 thought on “Rice puddings: the recipe for typical Florentine sweets”

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