Rice pudding with almond cream and amaretti
Creamy rice gently cooked in milk with lemon zest, enriched with almond cream and served with crumbled amaretti.
A recipe from the ITALAZA kitchen
Preparation 5 min · Cooking 35 min (not counting bringing the water to the boil)
A little longer than planned: 40 min.
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In the kitchen 7 steps
- Use a vegetable peeler to remove the lemon zest (1 piece) in wide strips.
- In a heavy-based saucepan, bring the milk (800 ml) to a simmer with the sugar (60 g), a pinch of salt (to taste) and the zest.
- Gradually add the rice (160 g), lower the heat and cook at a gentle simmer for 30 minutes, stirring often so it does not stick to the bottom.
- Taste it: the rice should be tender and coated in thick, creamy milk.
- Remove the zest, then stir in the almond cream (80 g) until it has melted.
- Divide among serving dishes and leave to cool for 5 minutes.
- Crumble the amaretti (60 g) over the top just before serving so they stay crunchy.
Cooked rice: cool it quickly and keep it in the fridge.
Tip: Choose short-grain risotto rice and do not rinse it: its starch gives the milk its creamy texture.
Probably contains: eggs, milk, nuts · check the labels
Product labels: La Risera Arborio Rice – Vacuum-Packed, Dolcefetta Almond Cream O' Sole 'e Napule – Spread, Mombaruzzo Soft Amaretti Giacobbe & Gamalero