Chocolate Rice Pudding
This decadent pudding, accented with al dente grains of rice is well worth the extra effort. (Recipe Credit: Marc Matsumoto of Fresh Tastes.)
- 5 cups milk
- 2 tablespoons unsweetened cocoa powder
- 1/3 cup sugar
- 1 tablespoon unsalted cultured butter
- 1/2 cup short-grain rice (such as sushi rice, or Arborio)106 grams
- 5 ounces dark chocolate (roughly chopped)
- 1/2 cup heavy cream
- 1 tablespoon Amaretto (optional)
- Toasted sliced almonds (for garnish)
- Add the milk and unsweetened cocoa powder to a pot, whisk to combine and heat until hot, but not boiling.
- In another pot, add the butter and sugar and heat over medium heat until the sugar has melted and is bubbly. Add the rice and coat with the caramel.
- Add the hot milk one ladleful at a time, stirring constantly until most of the milk has been absorbed before proceeding with another ladleful of hot milk. Repeat for 30 minutes.
- Add the remaining milk and stir to combine. Turn down the heat to low and cook, stirring occasionally until the mixture is very thick and the rice is tender.
- Add the chocolate a handful at a time, stirring and fully melting the chocolate between each addition.
- Finish the pudding by adding the cream and amaretto and stirring to combine. You can adjust the viscosity of the pudding by adding more milk if it's too thick. Top the rice pudding with toasted sliced almonds to garnish. Serve hot, or let the pudding cool to room temperature and refrigerate.