Rice pudding (Torta di riso) from In Nonna's Kitchen: Recipes and Traditions from Italy's Grandmothers by Carol Field

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Sambuca for rum.

  • ashallen on July 07, 2019

    A nice rice pudding for those who like a thick layer of smooth custard over a well-defined rice layer. I didn't have a 10" souffle/baking dish as called for in the recipe and used a 2.5 qt oval casserole instead - the pudding just fit. Recipe suggests baking pudding for 80-85 minutes but I took it out after only 65 minutes since it was already 182F in center and 202F at edges by that point. Custard texture was a little coarse/scrambled egg-y around the outer edges but the interior was great - very smooth! Leftovers kept well over a few days. Microwaving gently before serving worked well.

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