Thursday, 5 June 2008
Chocolate rice pudding
More puddings. Not having a terribly sweet tooth I do struggle with them but I found this recipe in the Guardian last Saturday and thought that it looked a great way to make rice pudding.
According to its creator, Dan Lepard, you bring the milk and rice to the boil then take it off the heat, put a lid on the pan and let it rest for an hour then it should only take 15 minutes to cook. But mine took a full hour, like it normally does.
I also varied the recipe by replacing the cocoa with 25g of milk chocolate I had left over from making an icing the other day (yes, I'm that disinterested in chocolate!). When I first started to stir it in it looked fabulous - with great chocolatey streaks running through it - then it went the rather unattractive pinky brown colour as shown above.
It was also a bit sweet even though I'd reduced the sugar from 75g to 40g so I stirred in a tablespoon of cocoa powder and sifted a little more over the top with a tea strainer which made it look quite pretty. I think if you put some of those luscious Polish cherries at the bottom of the dish it would be even nicer.
Actually I think the best rice pudding of all is just rice, milk and sugar with a few lightly crushed cardamom pods added to the milk. It turns out like one of those exotic rice puddings you sometimes find in Indian restaurants. Now there's a thought - maybe add cardamom to the chocolate rice. That does sound good . . .