Chocolate
Rice Pudding
Tips: This is serious comfort food--rich, creamy, not too
sweet, very chocolate, and just plain old-fashioned. It can be
served plain, but, to dress it up a bit, spoon the warm pudding
into wineglasses and serve with lightly sweetened whipped cream
and a bit of grated chocolate. You MUST use medium-grain rice
here (long grain rice does not work well), and you'll need a candy
thermometer to make this, too. Rice pudding does not freeze (as
though you'd have any left over long enough to consider that!).
Check out the variations at the end of the recipe!
- 1-1/4 cups water
- 1/2 cup MEDIUM-GRAIN white rice
- 4 squares (4 ozs.) unsweetened
chocolate, chopped
- 1 square (1 oz.) semisweet chocolate,
chopped
- 3/4 cup heavy cream
- 3 eggs, graded "large"
- 1-1/3 cups whole milk, divided
- 1 cup plus 2 Tbsp. granulated
sugar
- Pinch salt
- 1 tsp. vanilla
Cook the rice first: in small pot
with tight-fitting lid, combine water and rice. Stir well. Cover;
place over medium heat till water comes to a boil. Reduce heat.
Simmer, covered, until most of water is absorbed, about 15 to
20 minutes. Remove from heat. Let stand, covered, at least 10
minutes before using.
In medium heatproof bowl, combine
chopped chocolates. In small saucepan over low heat, heat cream,
stirring occasionally, until very hot. Remove from heat. Pour
about 2/3 of hot cream over chocolates. Let stand for a minute
or two; stir until smooth. (If necessary, place bowl of chocolate
over simmering water on low heat (water should not touch bottom
of bowl), and stir often until melted and smooth. Remove from
heat and hot water). Gradually stir or whisk in remaining cream.
Mixture will be thick. Set aside until needed, stirring occasionally.
In 1-1/2 to 2 quart heavy-bottomed,
nonreactive pot, combine eggs with about 1/3 cup milk (reserve
remaining milk). By hand, beat until well-blended. Add sugar and
salt. In small saucepan over low heat, heat remaining milk until
very hot, stirring occasionally. Remove from heat. Gradually add
to egg mixture, stirring constantly.
Place this mixture over medium
heat. Stir constantly until it reaches a temperature of 174 degrees
F on a candy thermometer. Immediately remove from heat.
Turn cooked rice into large heatproof
bowl. Stir chocolate mixture to blend, then scrape out of bowl
on to top of rice, which should still be hot (do not stir). Strain
about 1/3 of hot custard onto chocolate-rice mixture and stir
well to blend, scraping bowl bottom and sides thoroughly. in two
additions, strain remaining custard into chocolate-rice mixture,
stirring well after each. Add vanilla with last addition of custard.
Pudding will be very thin and taste too sweet now--OK.
Cool briefly, then chill at least
4 hours before serving, stirring once during chilling time. To
store, place a paper towel over the top of the bowl or container,
then cover tightly with plastic wrap (the paper towel will absorb
any condensation that might form and would otherwise drip into
rice pudding). Store in refrigerator; eat within three days.
Generous 5 cups
Variations:
Chocolate-Raisin Rice Pudding:
Add 1 cup golden raisins with the vanilla
Chocolate-Cinnamon Rice Pudding:
In small bowl, thoroughly mix 1 tsp. cinnamon with the sugar and
salt before adding to egg mixture. Proceed as above.
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