Savory Parmesan Rice Budino

A firm exterior with a melting heart. You can feel the rice grains bound by a parmesan and nutmeg cream, topped with a golden breadcrumb crust.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 581
• Protein: 23 g
• Carbs: 67 g
• Fat: 26 g

Ingredients

• 250 g White rice ( raw )
• 750 ml Whole milk ( cold )
• 80 g Parmesan cheese ( grated )
• 40 g Minimum butter sweet ( diced )
• 3 piece Egg ( beaten )
• 1 pinch Nutmeg ( ground )
• 30 g Breadcrumbs ( fine )
• 1 pinch Fleur de sel ( natural )
• 1 pinch Black pepper ground ( natural )
• 250 ml Vegetable broth ( ready to use )

Instructions

1. Cooking the rice in milk and broth

   In a sauté pan, pour the whole milk and vegetable broth with a pinch of salt and grated nutmeg. Bring to a boil, add the white rice and lower the heat. Simmer gently until the rice has absorbed all the liquid and becomes creamy.

2. Binding and seasoning

   Off the heat, stir in the butter and parmesan. Mix vigorously so the cheese melts and coats each grain well. Let cool for a few minutes before adding the beaten eggs to prevent them from curdling instantly.

3. Molding and crust

   Butter individual molds and coat them with breadcrumbs. Distribute the rice mixture, pressing down lightly. Sprinkle the top with a little breadcrumbs to encourage the formation of a crispy crust.

4. Baking

   Bake at 180°C. The budini are ready when the edges pull away slightly and the top is well browned. The tip of a knife should come out clean from the center.

Chef's tips

• Keep an eye on the rice at the end: it should retain a bit of moisture before adding the cheese, otherwise the budino will be dry.
• Use short-grain rice to get that natural binding from the starch.

Storage

Keeps for 48h in the fridge. Reheat gently in the oven to maintain the crispy crust.