Rice pudding with lemon and chocolate cream

Sabadì Chocolate + Riserva San Massimo Rice

recipe by Paola Sucato
poster by studio iknoki


For four people

For the rice pudding
1.2 l fresh milk
100 g sugar
200 g Carnaroli rice Riserva San Massimo
A small pinch of salt
For the lemon cream
60 g sugar
250 g milk
2 egg yolks
20 g flour
The rind of half a lemon (not treated with chemicals)
100 g Sabadì “Donato” chocolate


Preparation of the rice pudding
Bring the milk to boil together with the sugar and salt in a medium sized pan. Add the rice, cover and cook for 25 minutes at low heat. If it absorbs a lot of milk, add a little more when it is hot.

Preparation of the lemon cream
In a pan, bring the milk to the boil with the lemon rind, making sure not to use the white part which leaves a bitter taste; let it boil for a minute before removing from the heat. In the meantime, beat the egg yolks with the sugar until they are clear and foamy. Fold in the flour and the other half of the lemon rind and mix for a few seconds. Gradually add the milk, mixing with an egg whisk, and then pour the mixture into a casserole dish. Bring it to the boil over a low heat, stirring continuously until the cream thickens and starts to boil. Switch off the heat and pour the cream into a bowl, cover with cling-film so that a skin doesn’t form on the surface.
Chop the chocolate roughly and put to one side. At this point, in a glass serving bowl or a champagne saucer, slowly pour the still lukewarm rice, sprinkle a layer of chopped chocolate and then a layer of lemon cream. Decorate with a spoonful of chocolate and thinly cut slices of lemon.

Excellent lukewarm but also cold.

“I have prepared a simple recipe that as often happens is linked to a childhood memory: in the area of the Langhe, when my grandmother Margherita, a sweet old lady and acquired by a step-father, saw that I was a little bit down, she prepared rice pudding for me, finishing it off with a dusting of cocoa or grated chocolate. The problems of a teenager can disappear with a dessert prepared with love and attention, and I try to remember this now that I am the mother of Rebecca, the polemical and greedy 16 year-old which I live with…”