Author Notes
This is rice pudding with an attitude! Risotto rice is cooked in a combination of milk, chocolate and coffee, giving you an irresistible dessert perfect for Easter. Or any other occassion! —Azlin Bloor
Ingredients
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200 grams
arborio rice
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400 milliliters
fresh full fat milk
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150 milliliters
water
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100 grams
condensed milk
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2-4 tablespoons
white sugar
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50 milliliters
strong espresso
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30 grams
salted butter
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1 teaspoon
vanilla paste or extract
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100 grams
70% dark chocolate, broken up
Directions
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Place the rice, milk, water, condensed milk and sugar and bring to a gentle boil over low heat, stirring to mix everything.
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Reduce heat and simmer for 30 minutes, stirring from time to time, especially at the end, to prevent burning.
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At 30 minutes, add the coffee, stir and cook for a couple more minutes, just to let the additional liquid dry up a little.
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Take off heat and add the chocolate pieces, butter and vanilla, stirring until the chocolate is completely melted and the consistency seizes up slightly from the chocolate (thickens).
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