Arroz con leche y chocolate (chocolate rice pudding)

Mobile version Print

By: Paul Bloxham From: Good Food Live

On TV Tonight

  • 20:00 - Man v. Food - Hartford, CT
  • 20:30 - Man v. Food - Niagara Falls
  • 21:00 - Man v. Food - Butte

This recipe is classed as intermediate

Rating 3.46 / 5 (13 votes)

Prep time:
10 min, plus 10 mins soaking
Cook time:
30 min
Serves:
6-8

Chocolate and rum transform rice pudding into the most luxurious of desserts in Paul Bloxham's sophisticated recipe

Method

1. Place the chocolate in a heatproof bowl suspended over a pan of simmering water and heat gently until melted.

2. Drain the currants, reserving the rum.

3. Heat the milk in a heavy-based saucepan on low with the butter, 2 tablespoons of caster sugar, the cinnamon and half the vanilla pod.

4. Mix in the rice and simmer for 30 minutes.

5. Using a whisk, whisk the egg yolks with the remaining sugar and vanilla pod and the reserved rum in a heatproof bowl over a pan of simmering water until frothy and thick, around 5 minutes.

6. Stir the melted chocolate, orange zest and lemon zest into the rice.

7. Finally stir in the mascarpone and the rum-soaked currants into the rice.

8. Serve in glasses topping each portion with a little rum froth.

Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register