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Rice milk pudding with SABA



serve 4/5

30 mins


  • 60 gr RIBE rice
  • 500 ml milk
  • 1 vanilla bean
  • 2 oranges
  • 500 ml heavy whipping cream
  • 200 gr. almonds chopped
  • 1 tbsp icing sugar
  • 1 tbsp rum
  • 3 tbsp SABA + some SABA to finish 1 tbsp candied orange peel cubed
  • 1 pinch of salt


  1. Put rice, milk, vanilla bean and a pinch of salt in a small pan and cook at gentle heat until the rice takes a creamy consistency. When ready, let it cool down before using it.
  2. 2. During cooking, pay attention the rice doesn’t stick t the pan and if necessary add more milk. Using a small sharp knife, cut a thin slice of the top and bottom of the orange, and then slice of the skin vertically, turning the orange as you go, being careful to keep as much fresh as possible but removing all pith. Then cut the orange in slices removing from each slice the skin.
  3. Put the orange slice in a small saucepan together with 3 spoons of SABA and bring to boil at a gentle heat. Let it cook for about 10 min.
  4. To serve: Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream is stiff. Mix the rice milk pudding with the whipped cream, the almonds, the candied orange peels and the rum. Put a spoonful of this rice mixture in a big glass, top with caramelized orange slices and serve with a spoon of SABA.

Tip: Oranges caramelized in SABA taste very good also on white yogurt or on vanilla ice cream.
The candied orange peel I use in my recipes comes from my friend Corrado Assenza of Caffè Sicilia in Noto… once you try them, you don’t want anything else!

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