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Chocolate Chip Rice Pudding |
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Serves: 6 Print this Recipe(Budino di Riso al Cioccolato) Category: Spoon Desserts I had this creamy rice pudding in Bologna, where tarts and puddings made with rice are very popular. It wasn't until I tasted it that I discovered that what appeared to be raisins were actually small chunks of bittersweet chocolate. Whipped cream lightens this rich pudding, made with Italian medium-grain rice. Serve it plain or with Year-Round Raspberry Sauce or Warm Chocolate Sauce (see Fruit, Ice Cream, and Spoon Desserts). 6 cups whole milk 3/4 cup medium-grain rice, such as Arborio, Carnaroli or Vialone Nano 1/2 teaspoon salt 3/4 cup sugar 2 tablespoons dark rum or cognac 1 teaspoon pure vanilla extract 1 cup heavy or whipping cream 3 ounces bittersweet chocolate, chopped 1 In a large saucepan, combine the milk, rice, and salt. Bring the milk to a simmer and cook, stirring frequently, until the rice is very tender and the milk is absorbed, about 35 minutes. 2 Transfer the cooked rice to a large bowl. Stir in the sugar and let cool to room temperature. Stir in the rum and vanilla. 3 At least 20 minutes before you are ready to make the dessert, place a large bowl and the beaters of an electric mixer in the refrigerator. 4 When chilled, remove the bowl and beaters from the refrigerator. Pour the cream into the bowl and whip the cream at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. 5 With a flexible spatula, fold the whipped cream and chopped chocolate into the rice mixture. Serve immediately or cover and chill in the refrigerator. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Chocolate Chip Rice Pudding comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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