Chocolate Cinnamon Rice Pudding Recipe


Chocolate Cinnamon Rice Pudding Recipe

The freshest eggs and high quality couverture chocolate will make this recipe shine.

An easy and scrumptious twist on the classic rice pudding.

4-1/2 cups whole milk
2/3 cup long-grain white rice
3 tablespoon superfine sugar
2 cinnamon sticks, broken in half
4 large egg yolks
3 ounce bittersweet chocolate, finely chopped
2 teaspoon vanilla extract

1. Mix 4 cups milk, rice, sugar and cinnamon sticks in heavy large saucepan. Cook over medium-low heat until rice is tender and mixture is very thick, stirring often, about 45 minutes. Remove from heat. Discard cinnamon sticks.

2. Whisk egg yolks and remaining 1/2 cup milk in medium bowl. Whisk in some of hot rice mixture. Return egg mixture to remaining rice mixture. Stir over medium-low heat until the thermometer registers 160°F., about 3 minutes (do not boil). Remove from heat. Add chocolate and stir until melted and smooth. Stir in vanilla. Transfer pudding to large bowl. Cover and refrigerate until well chilled, at least 4 hours or overnight.

3. (Can be prepared 1 day ahead. Keep refrigerated.) Serve cold.

serves 6