Chef Michael Bloise of
Wish at The
Hotel – Miami Beach, FL
Adapted by StarChefs.com
Yield: 12 Servings
Ingredients:
- 8 ounces jasmine or basmati rice
- 10 ounces sugar
- 3 cups milk
- 3 cups unsweetened coconut milk
- 2 ½ cups heavy cream
- ½ teaspoon salt
- ½ vanilla bean, split and seeded
- ¼ cup cocoa powder, sifted
- ¼ cup melted chocolate
Method:
Place rice in pot and cover with one inch of water. Cook on high
for 5 minutes. Remove and strain. Place rice, sugar, milk, coconut
milk, cream, salt and vanilla bean into the pot. Bring to a boil
and simmer, stirring gently until you’ve reached desired thickness
(about 10 – 12 minutes). Line a baking pan with plastic wrap.
Pour half of the rice mixture into the pan and smooth out the surface.
Stir the cocoa powder and chocolate into the remainder of the rice
mixture until evenly distributed. Gently pour the chocolate rice
on top of the coconut rice and smooth over gently. Be sure not to
mix the two layers. Chill for one hour. Once chilled, flip pan over
onto a cutting board. Cut into squares and serve with sugar cookies
or gingersnaps.
