Rice Cups are a traditional dessert from Lombard cuisine. Made with rice cooked in milk scented with vanilla, then sweetened with sugar and enriched with grated lemon peel. The egg yolk and butter give creaminess to the preparation, while a touch of orange liqueur adds a delicate aroma. The cups are served cold, dusted with ground cinnamon and decorated with toasted pine nuts for a crunchy touch.
Bring the milk to a boil with the lemon peel and vanilla, pour in the rice and cook for 10 minutes
Add the butter and sugar and continue cooking for another 10 minutes
Let cool after removing the peel and vanilla
Beat the egg with the liqueur and incorporate it into the rice, mix quickly and divide the rice into 4 cups
Keep in the fridge for at least 30 minutes and serve sprinkled with cinnamon and pine nuts
Saucepan
Bowls
Blender
Pan
Store the Rice Cups in the refrigerator in an airtight container for up to 3 days.
This dessert is typical of the Lombardy region.
Italia, Lombardia
| Energy (kcal) | 188.06 |
| Carbohydrates (g) | 19.85 |
| of which Sugars (g) | 15.81 |
| Fat (g) | 8.55 |
| of which Saturates (g) | 4.85 |
| Protein (g) | 5.65 |
| Fiber (g) | 0.12 |
| Sale (g) | 0.1 |
