Best 3 Riso Al Latte Rice And Milk With Strawberries Recipes
Indulge in the comforting goodness of Riso al Latte, a classic Italian rice pudding that captivates taste buds with its creamy texture and sweet, milky flavor. This delectable dish, often served chilled, is a symphony of simple ingredients that come together to create a nostalgic culinary experience. Arborio rice, renowned for its ability to absorb liquids and maintain a slight bite, forms the base of this pudding. Simmered in milk infused with lemon zest and cinnamon, the rice gradually softens, releasing its starch and creating a lusciously thick and creamy consistency. Variations of Riso al Latte abound, each offering unique flavor dimensions. Some recipes introduce the vibrant sweetness of strawberries, their juicy tartness complementing the creamy rice. Others incorporate the nutty richness of toasted pine nuts or the aromatic warmth of vanilla. No matter the variation, Riso al Latte promises a delightful journey through the culinary heritage of Italy, where simple ingredients combine to create a timeless dessert.
Here are our top 3 tried and tested recipes!
RISOTTO WITH MILK
This intensely creamy Italian rice dish, called riso al latte, falls somewhere between rice pudding and risotto. The rice is cooked in vanilla- and lemon-infused milk, but barely sweetened, making it more appropriate for brunch than dessert. Crunchy bread crumbs and flaky sea salt add texture, while the optional drizzle of sweetened cappuccino (or regular milky coffee) lends bittersweet complexity. If you like, you can serve this with a juicy salad made from halved cherry tomatoes mixed with berries and pomegranate seeds, and seasoned with a few drops of balsamic vinegar. Or increase the sugar and serve it for dessert.
Provided by Melissa Clark
Categories brunch, lunch, main course, side dish
Time 1h40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium pot, combine milk and vanilla bean. Using a vegetable peeler, remove half the lemon peel in strips; add to pot. (Reserve the half-peeled lemon.) Heat liquid over medium heat until steaming but not yet simmering. Remove from heat, cover pot and let stand 1 hour. Uncover pot and rewarm liquid over low heat.
- While milk steeps, heat oven to 350 degrees. Place bread on a baking sheet and toast in the oven until dry and golden, 10 to 25 minutes depending on how dry it was to start with and how thick the slices are. Use a rolling pin to break the bread into large, irregular crumbs, with some the size of peas and the rest finer (you want texture).
- In a large dry skillet over medium-high heat, toast rice until fragrant, 3 to 4 minutes. Stir in oil.
- Stir in several ladles of warm milk (leave behind the vanilla beans and zest). Cook, stirring frequently, until rice has soaked up most of the liquid. Continue cooking, adding a few ladles at a time, until rice is al dente, 18 to 22 minutes. If rice mixture is too thick, or if you have used up all the milk before the rice softens, stir in hot water until the texture is pleasing to you. Stir in sugar and mascarpone. Finely zest the rest of the lemon, grating directly into the pot.
- Spoon into bowls and top with bread crumbs. Drizzle a little coffee over the top if you like, sprinkle with salt and serve.
Nutrition Facts : @context http, Calories 432, UnsaturatedFat 6 grams, Carbohydrate 62 grams, Fat 14 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 214 milligrams, Sugar 16 grams, TransFat 0 grams
BRAISED PORK LOIN (ARROSTO DI MAIALE AL LATTE)
If you like pork, you will LOVE this recipe. As unusual as this recipe may sound it is absolutely delicious. I like to serve this with tiny steamed potatoes and peas and mushrooms. Truly yummy!
Provided by axxo3846
Categories Pork
Time 1h40m
Yield 1 pork loin
Number Of Ingredients 7
Steps:
- Trim excess fat from pork.
- Rub with 2 T olive oil, rosemary, pepper and garlic.
- Marinate at least 2 hours at room temperature or 8 hours in the refrigerator.
- In a Dutch-oven heat remaining 2 tablespoons olive oil Add pork and brown well on all sides Reduce heat to very low.
- Add milk and vinegar, At this point it will look truly gross, that's ok, it's supposed to look this way.
- Cover and cook, turning once or twice, until tender but not falling apart, 1 to 1-1/2 hours.
- Remove meat to a carving board, tent with foil.
- If the liquid in pan has not turned brown, raise heat a little and cook until thickened and light brown, whisk in a couple of tablespoons of water, scraping up all the residue, season with salt and pepper to taste.
- Carve pork into thin slices and pour sauce over it to serve.
Nutrition Facts : Calories 2972.6, Fat 210.2, SaturatedFat 65.3, Cholesterol 765.6, Sodium 749.4, Carbohydrate 20.5, Fiber 0.4, Sugar 0.1, Protein 236.5
RISO AL LATTE (RICE AND MILK) WITH STRAWBERRIES
From Simply Tuscan by Pino Luongo. This is found in the sectioon of the book called Summer: Dinner for Children and their Friends. Other types of berries work in this as well or use a mixture.
Provided by Ilysse
Categories Breakfast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large saucepan, bring the milk to a boil. Add the rice and stir well. Cook at a slow simmer stirring frequently until all the milk has been absorbed. About 30 minutes.
- While the rice is cooking, plump the raisins in hot water for about 30 minutes then drain them.
- Add the raisins to the rice when it is done along with the butter and the sugar.
- Stir well to blend it all together. It should be a pudding like consistency.
- Serve warm, topped with the strawberries.
Nutrition Facts : Calories 932.1, Fat 28.2, SaturatedFat 16.6, Cholesterol 79.3, Sodium 280.9, Carbohydrate 147.4, Fiber 5.3, Sugar 65.5, Protein 23.5
Tips:
- Use medium-grain rice for a creamier texture.
- Rinse the rice thoroughly before cooking to remove any starch.
- Use whole milk for a richer flavor.
- Add sugar to taste, depending on how sweet you like your rice pudding.
- Let the rice pudding cool slightly before serving, so it has a chance to thicken.
- Serve the rice pudding with fresh strawberries, a drizzle of honey, or a sprinkle of cinnamon.
Conclusion:
Riso al latte, or rice pudding, is a classic Italian dessert that is easy to make and loved by people of all ages. With its creamy texture, rich flavor, and versatile toppings, rice pudding is a perfect dish for any occasion. Whether you are serving it as a simple dessert or a special treat, this recipe is sure to please everyone at your table.
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