Many people think that rice puddings are boring or only know the ones sold in the dairy isle of the supermarkets.
That is not true. Rice puddings can be comfort food, warm and rich and tasty.
I use rice puddings some times to get rid of chocolates that are sitting in my ceramic bowl on the living room table. I am not eating chocolates often. Sometimes one or two chunks and then the other pieces get old. Giving them an other purpose is great.
For this sweet treat I used Carneroli risotto rice. It keeps its structure and has a better mouth feel for me.
Recipe for 4 smaller bowls:
800 ml whole milk, 180 g risotto rice, 30 g butter, 50 g coconut sugar
1/2 lemon juiced, 1 egg yolk, 50 g coffee chocolate Ritter Sport, 2 tsp instant hot chocolate powder
Melt the buttet in a pot and coat the rice in for 2 min. Add milk and bring to a boil. Reduce the heat to low, add the sugar and cook 25 min or until the rice is done. Add chopped chocolate and a bit of lemon juice and stir in the egg yolk.
Pour in serving bowls and sprinkle with hot chocolate powder.
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