Looking for a lite-bite dessert? Marc Vetri, the Philadelphia chef behind Vetri and Alla Spina, brings his rustic Italian sensibility to a cozy rice pudding recipe that's even more fun (and lower-cal!) to eat in these mini portions.
Makes: 8 to 10 servings, yielding 5 cups to fill 20 mini ramekins (enough for seconds)
8 cups whole milk
1 6-oz. can sweetened condensed milk
1 cup Arborio rice
4 tbsp unsalted butter
½ cup sugar
¼ tsp fine sea salt
1 vanilla bean or 1¼ tsp vanilla extract
4 large eggs, beaten
2 oz. dark chocolate, grated
1. Combine milk, condensed milk, rice, butter, sugar, and salt in a medium saucepan. Split vanilla bean lengthwise and scrape seeds into pan, stirring until dispersed (or add vanilla extract).
2. Bring mixture to a boil; reduce heat and simmer until rice is tender, about 40 minutes, stirring every 5 minutes.
3. Whisk in eggs and cook for 1 minute (the mixture should coat the back of your spoon). Remove from heat and let cool to room temperature.
4. Fill mini ramekins; sprinkle with chocolate right before serving. Make pudding up to four days in advance; store in a closed container in the fridge.