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Puddings and Creams
italian rice pudding
Milk of Almond Rice Pudding/Pasticcio di Riso e Mandorle (using blanched almonds, cream, lemon rind and powdered sugar)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

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1/4 cup rice
2 cups boiling water
1 teaspoon salt
rind of 1/2 lemon
4 drops almond extract
1 cup almonds, blanched
2 tablespoons cream
3/4 cup powdered sugar


Pour washed rice into boiling, salted water with lemon rind and almond extract.

Cook in double boiler 12 minutes.

Pound almonds with cream in a mortar, and strain through a cloth, rubbing all liquid through.

Remove rice from fire, discard lemon rind, stir in powdered sugar and almond milk; return to heat, and cook 12 minutes, stirring frequently.

Serve hot or cold.

Serves 4.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image [underneath pudding] -- Andras Suli: Flowers in a Vase.

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