Florentine Rice Pudding Cake

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Budino di Riso Fiorentino is a traditional Tuscan baked rice pudding with a delicate, creamy custard and a lightly golden top. Made with slow-cooked rice, milk, eggs, and a hint of citrus, it is gently set in the oven and served chilled for a comforting, not-too-sweet finish to any Italian meal.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 6 gSaturated Fat
• 52 gCarbs
• 1 gFiber
• 30 gSugar
• 12 gProtein
• 105 mgSodium
• 290 mgPotassium
• 215 mgCalcium
• 1.6 mgIron
• 2 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the rice base

• 1 cup Arborio rice
• 5 cups whole milk
• 1/2 cup granulated sugar
• Pinch of fine sea salt
• 1 vanilla bean, split and scraped (or 2 tsp vanilla extract)
• Zest of 1 unwaxed lemon
• 2 tablespoons unsalted butter

For the custard and assembly

• 4 large egg yolks
• 2 large whole eggs
• 1/4 cup granulated sugar
• 1/3 cup golden raisins, soaked in 2 tbsp Marsala wine for 30 minutes
• 3 tablespoons pine nuts, lightly toasted
• Softened butter and fine sugar, for the baking dish
• Ground cinnamon, for serving

Directions

1. Preheat the oven to 325°F (160°C). Generously butter a 9-inch round baking dish (about 2 inches deep) and dust the inside with fine sugar, tapping out the excess.
2. In a heavy-bottomed saucepan, combine the milk, Arborio rice, salt, vanilla bean (and seeds), and lemon zest. Bring to a gentle simmer over medium-low heat, stirring frequently with a wooden spoon to keep the rice from catching on the bottom.
3. Cook the rice for 35 to 40 minutes, until the grains are very tender and the mixture is thick and creamy. Remove from the heat, discard the vanilla pod, and let the rice cool for 10 minutes.
4. In a medium bowl, whisk the egg yolks, whole eggs, and sugar until pale and slightly thickened, about 1 minute. Slowly ladle about 1 cup of the warm rice mixture into the eggs, whisking constantly to temper, then fold the egg mixture back into the saucepan of rice.
5. Stir in the butter, drained raisins, and toasted pine nuts until evenly distributed. Pour the mixture into the prepared baking dish and smooth the top.
6. Place the dish in a larger roasting pan and pour hot water around it to come halfway up the sides (a bain-marie). Bake for 30 to 35 minutes, until the top is pale golden and the center is just set with a slight wobble.
7. Carefully lift the baking dish from the water bath and let cool to room temperature on a wire rack, then refrigerate for at least 4 hours or overnight to allow the budino to firm up.
8. To serve, run a thin knife around the edge, cut into wedges, and plate. Dust each portion with a pinch of ground cinnamon and, if desired, a small spoonful of whipped cream or a drizzle of honey.

Cook’s Notes

• Use Arborio or another short-grain Italian rice; its high starch content gives the budino its signature creaminess without becoming gluey.
• Soak the raisins in warm Marsala, vin santo, or dark rum for richer, more aromatic bites throughout the pudding.
• Always bake the budino in a water bath; this gentle, even heat prevents the eggs from curdling and keeps the texture silky.
• Make it a day ahead. Overnight chilling deepens the vanilla and lemon flavors and makes slicing cleaner.
• For a special finish, dust with powdered sugar just before serving or pair with a small glass of vin santo.

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