Include in Print View:

Modena Rice Pudding

Modena Rice Pudding recipe image
This Modena-style baked rice pudding is a comforting, custard-like dessert that balances creamy rice with bright citrus notes. Unlike stovetop puddings, this version is baked until set, allowing it to be sliced into elegant wedges. The addition of high-quality candied citron and fresh lemon zest provides a fragrant, sweet-tart flavor profile reminiscent of traditional Italian farmhouse cooking. It is equally delicious served warm from the oven or chilled, making it a versatile choice for holiday gatherings, Easter celebrations, or a cozy Sunday supper. The texture is dense yet tender, offering a satisfying finish to any meal.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 88.2
Dietary: Gluten-free, Vegetarian
Description
This Modena-style baked rice pudding is a comforting, custard-like dessert that balances creamy rice with bright citrus notes. Unlike stovetop puddings, this version is baked until set, allowing it to be sliced into elegant wedges. The addition of high-quality candied citron and fresh lemon zest provides a fragrant, sweet-tart flavor profile reminiscent of traditional Italian farmhouse cooking. It is equally delicious served warm from the oven or chilled, making it a versatile choice for holiday gatherings, Easter celebrations, or a cozy Sunday supper. The texture is dense yet tender, offering a satisfying finish to any meal.
Ingredients
  • 3 1/2 cup Milk
  • 7 ounce Superfine Arborio Or Roma
  • 8 3/4 oz Sugar
  • 1 1/2 tbsp Unsalted Butter
  • 5 large Eggs
  • 2 tsp Grated Lemon Zest
  • 4 oz High Quality Candied Citron, Finely Diced
Directions
  1. 1
    In a heavy 3-4 quart saucepan, combine the milk and rice.
  2. 2
    Bring the mixture to a gentle bubble over high heat.
  3. 3
    Turn the heat down to low, cover tightly, and cook for 20-25 minutes at a very slow bubble, stirring occasionally to check for sticking.
  4. 4
    When the rice is tender but still slightly resistant to the bite and the mixture is soupy, stir in the sugar.
  5. 5
    Transfer the rice mixture to a bowl and allow it to cool completely.
  6. 6
    Preheat the oven to 350&# 194;°F (175ðC).
  7. 7
    Butter a 9-inch springform pan with the unsalted butter.
  8. 8
    Whisk the eggs in a separate bowl, then stir them along with the lemon zest and candied citron into the cooled rice mixture.
  9. 9
    Pour the mixture into the prepared springform pan.
  10. 10
    Bake for 55-65 minutes, or until a knife inserted 2 inches from the edge comes out clean.
  11. 11
    Allow the pudding to cool to room temperature on a wire rack before unmolding.
  12. 12
    Slice into narrow wedges and serve.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 88.2kcal
% Daily Value *
Total Fat 2.1g4%
Saturated Fat 1.5g8%
Cholesterol 4.2mg2%
Sodium 84.0mg4%
Total Carbohydrate 10.5g4%
Dietary Fiber 0.0g0%
Sugars 10.5g
Protein 7.1g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baked rice pudding, modena, italian dessert, arborio rice, candied citron, lemon zest, custard, vegetarian, easter dessert, traditional, creamy, sliceable pudding
Read it online: https://www.chefs-mate.com/recipe/modena-rice-pudding/