Name: Oven-Baked Budino di Riso
Yield: Serves 6
Cuisine: Italy
Ingredients: Pinch of salt; ⅓ cup Arborio rice; ¾ teaspoon vanilla extract; ½ cup golden raisins; ½ cup coarsely chopped pistachios; 2 tablespoons rosewater, or 1 tablespoon each rosewater and Indian kewra water, or 1 tablespoon rosewater and 3 to 4 pesticide-free rose geranium leaves (see Note); ¼ cup plus 2 tablespoons granulated sugar; 2 tablespoons unsalted butter; 6 cups milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

Screenwriter Kathy Gori’s family originally came from Lucca in Tuscany, which may account for the origins of her baked rice pudding. At my suggestion, Kathy tried out her family’s rice pudding recipe in a clay casserole. She used a large, Korean black glazed earthenware pot which is very wide and heavy and holds heat very well. (I use either an Emile Henry FlameTop or a La Chamba casserole.)

Kathy’s conclusion: her