MediterraneanMedium · Warm
Buckwheat and Arborio Rice Pudding with Fennel and Honey
A comforting two-grain pudding that bridges buckwheat's earthy depth with arborio's creamy silk, crowned with caramelized fennel and a honey drizzle. Chef Petra turns humble pantry staples into something that tastes like you planned it all along.
Prep
10 min
Cook
40 min
Total
50 min
Method
1
Preheat oven to 200°C. Trim fennel, reserving fronds for garnish. Slice bulb into thin wedges, toss with olive oil, 1/4 tsp salt, and black pepper on a baking sheet.
2
3
Rinse arborio rice and buckwheat. In a medium saucepan over medium heat, melt butter. Add grains and stir 1-2 minutes until butter coats evenly and grains smell slightly nutty.
4
Pour in 2.5 cups whole milk, bring to a gentle simmer, reduce heat to low. Cook uncovered 18-20 minutes, stirring every 3-4 minutes, until mixture is thick and grains are tender with a slight bite remaining.
5
6
Transfer to a buttered baking dish. Bake at 180°C for 15 minutes until surface is set and edges pull slightly from the pan. The center should still have a gentle wobble.
C
Nutri-Score
Fair balance
A–E · lower is better · score 4
Calories
488
per serving
Source of protein · 16g
Protein
16g
Carbs
66g
Fat
19g
Sat. fat
10g
Fiber
4g
Sugar
19g
Sodium
628mg
Gluten FreeLacto Ovo VegetarianDiabetesHeart HealthyBalanced MacrosHigh FiberHigh Protein
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.0
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.8m³
Land
33Pt
Runoff
0.08g P
Whole milk drives 59% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CreamyCrispySilkyTender
Aromas
HerbalNuttySmoky
Kitchen Equipment
Safety & Storage
Cooking Temperature
Maintain careful temperature control during egg tempering. Hot grain mixture must be added gradually to eggs while whisking to prevent scrambling. The final baking step at 180°C ensures eggs reach safe temperature.
High Risk Population
This dish contains eggs and dairy. Elderly, pregnant individuals, young children, and immunocompromised persons should ensure the pudding is fully cooked with no liquid wobble before consumption.
Storage
Refrigerate within 2 hours of serving. Contains dairy and eggs, making it highly perishable. Consume within 3-4 days.
Allergen Warning
Contains milk and eggs. Check for cross-contamination with tree nuts, peanuts, or other allergens if prepared in a facility handling multiple allergen types.
Handling
When tempering eggs, add only 2 tbsp of hot mixture at a time while whisking continuously. If mixture appears grainy or starts to scramble, stop adding hot liquid immediately and whisk vigorously to cool.
Shelf Life
Pudding base contains dairy and egg mixture. Do not leave at room temperature for more than 2 hours total. Reheat thoroughly to 74°C (165°F) before consuming leftovers.
Pro Tips
Technique
When tempering your eggs, pour the hot grain mixture in slowly while whisking constantly — think of it like coaxing, not flooding. If you rush, you get scrambled eggs in your pudding, and nobody wants that rescue mission.
Substitution
No buckwheat? Use farro or pearl barley — anything with some chew and character. Just adjust liquid and cooking time; you're looking for tender but not mushy.
From the chef
Someone always asks me why I cook two grains together, like I'm trying to prove something. But here's the truth: arborio wants to be creamy, buckwheat wants to be earthy, and when you let them share a pot, they negotiate something better than either could alone. The fennel on top isn't just decoration — it's my way of making sure the whole dish wakes up instead of falling asleep into beige territory.
TagsComfort FoodGrain BasedFennelHoneyBakedMilkEggVegetarian Friendly
AllergensMilkEggs
Source: generated · June 12, 2026