Baldo Rice Cake with Caramelized Apricots and Dark Chocolate — The Dessert of Summer

Baldo rice meets seasonal apricots: a fresh, creamy dessert with no baking required.

When the days get longer and the craving for "special" desserts gives way to something lighter, rice takes center stage again, even outside savory dishes. Here is a surprising summer dessert: a rice pudding tartlet with almond milk, rum-caramelised apricots and a drizzle of dark chocolate. Fresh, fragrant, elegant — perfect for ending a summer dinner with a touch of class.

Why Baldo rice is the right rice for this dessert

It is no coincidence that Baldo rice is chosen as much for risottos as for spoon desserts: its long, firm grain, capable of perfectly absorbing aromatic liquids, is ideal for a compact yet creamy rice pudding that can also be easily moulded and unmoulded.

Gli Aironi Baldo rice is a cross between Arborio and Stirpe 136 and is grown in the Vercelli and Novara areas. A versatile rice with crystalline grains that holds its shape well and provides the soft yet compact texture needed for a precisely plated dessert.

Ingredients — for 6 people

• 100 g Baldo rice
• 700 ml almond milk
• 3-4 fresh apricots
• 20 g dark chocolate
• 1 lemon (zest)
• Cinnamon stick
• 200 g sugar
• Rum (or wine) as needed for caramelising
• Butter as needed

Method

1. Cooking the Baldo rice in almond milk

Heat the almond milk in a saucepan with a cinnamon stick and lemon zest. As soon as it comes to a boil, remove the cinnamon stick and lemon zest and add the 100 g of Baldo rice. Cook over medium heat for about 12-13 minutes, stirring occasionally, until the rice is tender and the mixture is creamy. At this point, add the sugar and stir until combined.

Remove from the heat and allow to cool completely: this step allows the rice to set, which is essential for clean plating.

2. The apricots: cutting and rum caramelisation

Meanwhile, wash and prepare 3-4 apricots, remove the stones and cut the flesh into cubes.

In a frying pan, melt a knob of butter, add the apricot cubes and a sprinkle of sugar. Allow to caramelise over medium heat: when the process is almost complete, deglaze with a splash of rum and flambé to finish cooking. The result will be a lightly browned mixture coated in a syrupy liquid — the aromatic base of the dessert.

Allow the apricots to cool as well before proceeding.

3. Assembling the tartlet

Once the rice and apricots have cooled, move on to plating. Use a ring mould or a mould of your choice: first create a layer of caramelised apricots at the bottom, then top with a layer of rice, pressing down firmly with the back of a spoon.

Carefully remove the mould.

4. Final garnish

Finish the tartlet with a drizzle of the caramel syrup collected from the pan, then pour over the melted dark chocolate. Finish with grated lemon zest and a pinch of cinnamon for a fresh, spicy touch.

The tartlet can be enjoyed immediately or left to rest in the refrigerator for a couple of hours for an even firmer texture.

💡Chef's tips

• If you do not like rum, you can substitute it with a sweet wine or apricot syrup: flambéing is still recommended to intensify the flavour.
• For more dramatic plating, prepare the tartlets in individual moulds and unmould them directly onto the serving plate.
• The dark chocolate should be melted just before serving so that it remains shiny and fluid when drizzled.

Why this dessert is perfect for summer

June and July apricots are at their sweetest, and pairing them with fresh rice pudding from the refrigerator, without turning on the oven, is the ideal way to serve an elegant dessert even on the hottest evenings. A dessert that combines the tradition of rice pudding with a contemporary touch, featuring a simple yet high-quality ingredient: Gli Aironi Baldo rice.

Where to buy Baldo rice

Gli Aironi Baldo rice is available directly from our online shop. We ship throughout Italy, with fast delivery and quality guaranteed from field to table. 👉 Buy Baldo rice →