Who would have believed that rice could taste so sensational? Creamy, comforting and with a rich chocolate flavour, this unusual and elegant dessert will bring calls for encores.
Ingredients
- 2 tbsp (25 mL) Butter
- 1 cup (250 mL) Arborio or other short-grain rice
- 1 cup (250 mL) Hot water
- 2 cups (500 mL) Warm milk
- 1 tbsp (15 mL) Vanilla
- 6 oz (175 g) Bittersweet or semisweet chocolate, chopped
- 1/2 cup (125 mL) Dried cherries or cranberries
- 3 tbsp (50 mL) Granulated sugar
- Pinch Salt
- 1 oz (30 g) White chocolate, grated
Steps
- In large saucepan, melt butter over medium heat; add rice, stirring to coat. Add hot water; cook, stirring, until most of the liquid is evaporated.
- Add 1/2 cup (125 mL) of the milk; cook, stirring frequently, until most of the liquid is evaporated. Continue adding milk, 1/2 cup (125 mL) at a time, cooking and stirring until rice is tender and creamy, about 18 minutes in total. Stir in vanilla.
- Add bittersweet chocolate, cherries, sugar and salt; cook, stirring constantly, until chocolate is melted, about 1 minute. (Make-ahead: Cover and refrigerate for up to 1 day. Add 1/2 cup/125 mL milk; cover with plastic wrap and microwave at High for 1 minute. Stir well.) Spoon into dessert dishes. Sprinkle with white chocolate.
