Ricette: Spring 2023

In Recipes by Sarah



Serves 8

1 quart (4 cups) whole milk

300 grams (1 2/3 cups) uncooked short-grain white rice

150 grams (3/4 cup) sugar, plus more for sprinkling

2 teaspoons vanilla extract

100 grams (7 tablespoons) of butter, plus more for the pan

2 eggs, lightly beaten

Freshly grated zest of 1 lemon

100 grams (3/4 cup) raisins, soaked in water or rum for softness


Preheat the oven to 150°C/300°F. Butter an 8x8 baking dish (or similar) on the bottom and sides.

In a medium/large pot, bring the milk to a boil. Add the rice, sugar, and vanilla and cook on low heat, stirring frequently, until the milk has been absorbed, about 20-25 minutes. Remove the pot from the heat and stir in the butter, and then let cool.

Once the mixture is at room temperature, add the eggs, lemon zest, and raisins (drained), and stir until incorporated. Pour the rice mixture into the baking dish and use a rubber spatula to spread it into an even layer.

Bake for 40 minutes until set and the rice is fully cooked. Sprinkle the top with sugar while you heat the broiler, and then broil on low for 5 minutes, or until it is nicely browned with a sugary crust.

A tableful of plates, each with one square of "dolce di riso." In the foreground is a close up piece of the cake, with a gently browned top, grains of rice and speckled with raisins.

Photo credit: Vaneshia Reed