Chocolate Rice Pudding

The other day I was invited to dinner so I offered to bring dessert as a way of working my way through PH's Chocolate Desserts. But it was a hot day (well, not as crazily hot as recent days) so baking something was out of the question. So I decided to make rice pudding, for the first time. It turns out better than I expected, but I guess I have to ask the other dinner guests to know if it's  any good. 

This recipe is simple, and comforting, which makes it a great choice when it comes to entertaining friends and family, or on a day when you feel too lazy to make something more elaborate.

INGREDIENTS:

Make about 5-6 servings

3 3/4 cups whole milk

1/2 cup Arborio rice

2 1/2 Tsp sugar

Pinch of salt

2 Tsp unsalted butter, at room temp.

7 oz bittersweet chocolate, Valrhona Guannaja preferred, melted

1/2 cup golden raisin

2 Tsp water

2 Tsp rum

METHOD:

In a small sauce pan, cook the raisin in the water-rum mixture until the liquid boils. Turn off the heat and cover the pan. Let the raisins absorb the liquid until they are plump. Drain.

Put the milk, rice, sugar, and salt in a saucepan. Bring to a boil, stirring often, then lower the heat so that the milk is at a slow and steady simmer. Stirring now and then. Allow the milk to simmer for about 12-15 minutes, or until the rice is cooked through. Arborio rice, when cooked, still retains a slightly al dente texture so it will be firm in the center. 

Remove the pan from the heat, stir in the butter. When the butter is incorporated, pour a little of this hot mixture into the melted chocolate and stir gently. Scrape the chocolate into the pot and stir it into the rice mixture until the ingredients are just combined. Mix in the raisins and spoon the pudding into serving vessels. Press a piece of plastic wrap against the surface of the pudding to create an airtight seal, this prevents both water condensation and a solid chocolate layer to form at the top. Once the pudding reaches room temperature, put it in the refrigerator to chill.

Serve with slightly sauteed fruits like apples or pears, or caramelized rice crispies, or like I did, with raspberry coulis. 

Bon appetit!