Name: Egg Custard Rice Pudding: An Italian Bliss for Every Occasion
Total time: 45 min
Yield: 8
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup olive oil; 3 large eggs; Zest of 1 lemon; Zest of 1 orange; 1/2 cup milk; 1 tablespoon baking powder; Pinch of salt; Powdered sugar (for dusting)

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I love a nice serving of egg custard rice pudding, a traditional Italian dessert that brings warmth and joy to any occasion. This recipe embodies the spirit of home baking, blending simple ingredients to create a moist, flavorful cake that’s perfect for sharing with loved ones.

My favorite part about egg custard rice pudding is how it is often infused with zesty citrus notes, making it the perfect companion for an afternoon coffee or tea break. The high-quality olive oil gives it a unique richness, while the bright hints of lemon and orange zest whisk you away to sun-drenched Italian orchards.

Whether you’re celebrating a milestone or just treating yourself to something sweet, this cake is a breeze to whip up and is sure to impress everyone who gets a taste. So, come on! Let’s explore the comforting and delicious world of egg custard rice pudding history together!

Where to Buy Ingredients?

You can find the essential ingredients for egg custard rice pudding at your local grocery store. For specialty items like high-quality olive oil, consider visiting:

Italian Markets: Local specialty stores often carry authentic Italian products.
Online Retailers: Websites like Amazon and specialty food sites offer a variety of oils and baking supplies.
Farmers' Markets: Fresh, organic ingredients can often be found at local farmers’ markets.

Egg Custard Rice Pudding Recipe

For 8 Servings

Author: Chris

Total time: 45 minutes

Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1/2 cup olive oil
3 large eggs
Zest of 1 lemon
Zest of 1 orange
1/2 cup milk
1 tablespoon baking powder
Pinch of salt
Powdered sugar (for dusting)

Steps:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking powder, and salt.
Blend Wet Ingredients: In another bowl, beat the eggs and sugar until light and fluffy. Gradually add the olive oil and milk, mixing well. Stir in the lemon and orange zest.
Combine Mixtures: Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid over mixing to keep the cake light.
Bake the Cake: Pour the batter into the prepared cake pan. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Dust with powdered sugar before serving your rice pudding egg custard.

Notes:

Feel free to add a splash of vanilla extract for added flavor to your baked rice pudding recipe.
This cake pairs wonderfully with fresh berries or a dollop of whipped cream.

Nutrition Facts (per serving):

Calories: 250
Total Fat: 10g
Cholesterol: 50mg
Sugars: 12g
Protein: 4g

How to Store Egg Custard Rice Pudding:

Room Temperature: Store your rice custard covered at room temperature for up to 3 days.
Refrigeration: For longer storage, keep the custard rice pudding in the refrigerator for up to a week.
Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.

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