Budino di riso speziato (Spiced rice pudding)

Google: “Budino is a sweet Italian pudding known for its light yet filling texture and intense flavour. This type of dessert gets its name simply from the Italian word for “pudding,” and different bakers can have their own unique takes on budino recipes. Some variations have a denser texture than others depending on the ingredients, such as eggs and cake flour, making this dish a versatile one. Different textures are often created with the inclusion of rice, semolina, or ricotta cheese.”

Originally, I was going to make risotto. Last minute, felt like having rice pudding. Had not had rice pudding for a long time. I search for rice pudding cooked on stove top and Budino recipes and I came across some recipes using sweeten condensed milk instead of egg and cornstarch as thickener. Also search for recipes using short grain rice to make rice pudding, as arborio rice is short grain and I don’t like wasting food.

To make it mine own creation I have added Italian seasoning, molasses, craisins, pepitas and blueberries. I am glad to try making use of leftover rice, it turned out creamy, flavourful and delicious. Let’s cook!!!


2 c cooked arborio rice
2 c skim milk
1/2 c dried craisins
395 ml sweetened condensed milk
1 Tsp vanilla extract
1 Tsp Italian seasoning
1 Tsp cinnamon
1/2 Tsp nutmeg
molasses or 50 g sugar




In a deep cooking pot, add cooked rice, Italian seasoning, nutmeg, cinnamon, 200 ml condensed milk and milk. Cover with a lid and bring to a gentle simmer over medium heat. Stirring occasionally and cook for 15 minutes, or until thick and creamy.

Turn heat to low and stir in the remaining condensed milk, craisins and squirt some molasses. Gives a couple of stirs. Taste the sweetness you want. If you add sugar, let sugar dissolve. Cook further for 5 minutes, stirring constantly until the rice pudding thickens.

Remove from heat and add vanilla extract, stir again. Let it cool completely before spooning on to glasses or bowls. It will thicken as it cools. I place it in fridge for 30 minutes to chill it. Just before serving garnish with blueberries and pepitas. Enjoy!!!!!

Note: Bring 4 cups water to up to medium high heat until it reaches a rolling boil. Add 1 tablespoon of extra virgin olive oil. Add 2 cup arborio rice to the boiling water. Water will settle for a bit, stir rice constantly until it reaches a boil again. Cover the pot and reduce the heat down to medium-low (gently simmering). Leave until the rice absorbs all the water for about 30-40 minutes. I check after 20 minutes to make sure it absorbs or and if its dry not enough water adds 1/2 c more boiling water.

You can add any spices of your choice such as cardamon pods, cloves, cinnamon stick, and masala powder. You can add brown sugar, demerara sugar, honey instead of molasses. You can omit sweetened condensed milk and use water or full cream milk or almond milk. You can garnish with any nuts of your choice, or sunflower seeds or any fruits. You can add egg, or butter.