Risini Veronesi, the typical pastry of Verona
Adele Cremonesi, communication and sales department at Riseria Cremonesi
Shape into a ball, wrap in a plastic wrap and place it in the fridge.
Leave it to rest for at least an hour.
In a saucepan, combine 460 g of whole milk with 85 g of sugar, a pinch of fine salt and a lemon zest. Turn on the heat to medium intensity and pour the rice.
Let it cook until the grain is almost cooked, leaving it slightly “al dente”.
During cooking, help yourself by tasting the rice from time to time and continue stirring.
Indicatively, the rice will cook in about 30 minutes and the mixture will be ready when the rice has absorbed the milk and has reached a creamy consistency.
We place it in the refrigerator to let it cool by wrapping it in plastic wrap, being careful to apply it in contact with the mixture.
Finally, we make the custard:
In a small saucepan, we combine 500 g of milk with a lemon and an orange zest, we place it over the heat at low/medium intensity and cook until it starts boiling (small simmering bubbles).
Meanwhile, in a bowl, we combine 2 eggs with the remaining sugar and cornstarch. We mix it with the help of a whisk and make sure that no lumps form.
Add this compound to what’s on the fire and keep mixing until it hardens (complete boiling).
You must create a cream.
Finally, remove the lemon and orange zest and place it in the fridge wrapped.
Grease and flour round cake moulds.
Roll out the pastry to a height of about 0.5 cm and place it inside the moulds.
The pastry must not protrude from the edge of the mould.
Combine the custard with the rice cream and, after mixing them well, pour them into the moulds (using a pastry bag if you wish).
Turn on the oven at 180°C and cook the rice for about 20 minutes static.
The pastries will be ready when the cream is golden.
Wait for them to cool down and decorate with a sprinkling of powdered sugar as desired.
Enjoy your dessert!