Chocolate Rice Pudding
By chef Marco Giampaoli
A delicate chocolate pudding made from rice, complemented by fresh pomegranate seeds. A sweet finish that both satisfies and delights.
- 35 min
- total
- Medium
- level
5 min prep · 30 min cook
What you will need
-
Chocolate 50 g -
Arborio Rice 50 g -
Milk 250 ml -
Cocoa 1 tbsp
-
Sugar 1 tbsp -
Vanilla sugar 0.5 pcs -
Forest Berries 50 g
Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients and let the forest fruit thaw
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Rinse the rice. Rinse the rice under cold water until the water runs clear.
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Cook the rice in milk. Put the milk, rice, and a pinch of salt into a pot and slowly bring to a boil over medium heat.
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Cook until thickened. Then reduce the heat and simmer over low heat, stirring occasionally, for about 20-25 minutes, until the rice is tender and the mixture has thickened.
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Add the chocolate and cocoa. Add the sugar, cocoa, and chopped chocolate.
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Melt the chocolate. Heat over low heat, stirring constantly, until the chocolate is completely melted and the pudding is smooth.
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Add vanilla. Add the vanilla sugar and stir.
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Let it cool. Stir the pudding briefly, then remove it from the heat and let it cool slightly; it will continue to thicken as it cools.
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Garnish the dessert. Garnish with fruit, optionally with grated chocolate, and serve warm or cold
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