Arroz con leche y chocolate (chocolate rice pudding)
By: Paul Bloxham From: Good Food Live
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-recipe "Arroz con leche y chocolate (chocolate rice pudding) recipe")
Arroz con leche y chocolate (chocolate rice pudding)
- Prep time:
- 10 mins, plus 10 mins soaking
- Cook time:
- 30 mins
- Serves:
- 6-8
Chocolate and rum transform rice pudding into the most luxurious of desserts in Paul Bloxham's sophisticated recipe
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Ingredients
- 200 g dark chocolate, broken into pieces
- 400g currants, soaked in 200ml of rum for 10 minutes
- 1 litre full-fat Milk
- 1 tsp Butter
- 3 tbsp caster sugar
- 1/4 tsp Cinnamon
- 1 vanilla pod
- 400g Risotto rice
- 2 egg yolks
- zest of 1 Oranges, grated
- zest of 1 Lemons, grated
- 3 tbsp Mascarpone
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.
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