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Chocolate Rice Pudding
Based on the Portuguese rice pudding known as arroz doce, this version gets extra flair from chocolate.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
Ingredients
| 2 1/2 cups Arborio or other short-grain rice | 1 1/2 cups sugar | |
| 1 tsp salt | 6 large egg yolks | |
| 3 3/4 cups whole milk | 4 tbsp grated bittersweet chocolate | |
| 1 tbsp cocoa powder |
directions
Prep:
10 min
Total:
60 min
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1
Bring 2 quarts (2 liters) water to a boil in a large saucepan. Add the rice and salt and cover. Simmer over low heat for 10 minutes. Drain.
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2
Place the milk in a medium saucepan and whisk in the cocoa. Bring to a boil over medium heat. Stir in the rice and reduce the heat. Simmer, uncovered, for 30 minutes, or until the rice is soft. Stir in the sugar. Quickly beat in the egg yolks. Return to low heat and stir constantly until the pudding is very hot but not boiling.
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3
Divide the pudding among custard cups. Cover with plastic wrap and refrigerate at least 2 hours. Grate chocolate over each pudding.
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