How to make Chocolate Rice Pudding -
Delicious pudding made with rice and chocolate
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Cocoa powder (कोको पावडर), Short grain Rice (चावल)
Cuisine : British
Course : Desserts
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For more recipes related to Chocolate Rice Pudding checkout Chocolate Cake, Black Forest Gateaux, Hot Chocolate Souffle, Dark Chocolate And Banana Cake . You can also find more Desserts recipes like Fresh Figs with Yogurt Moong Dal Seero Frozen Chocolate Mousse Cake Strawberry Shahi Tukda
Chocolate Rice Pudding Recipe Card
British cuisine has always been a multicultural - a pot pourri of eclectic styles. However Britain's culinary expertise is not new! In the past British cooking was amongst the best in the world. Traditional British cuisine is substantial, yet simple and wholesome.
British cuisine today has a variety that wipes off the image of grey boiled meat. In London especially, one can not only experiment with the best of British, but the best of the world as there are many distinct ethnic cuisines to sample, Chinese, Indian, Italian and Greek restaurants are amongst the most popular.
Prep Time : 11-15 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Chocolate Rice Pudding Recipe
Cocoa powder 2 tablespoons
Short grain Rice 5 tablespoons
Milk 3 cups
Bay leaf 1
Eggs 4
Sugar 2 tablespoons
Brown sugar 4 tablespoons
Vanilla essence 1/2 teaspoon
White chocolate roughly chopped 50 grams
Fresh cream 225 millilitres
Orange peel thin strips a few
Method
Step 1
Heat milk in a deep non stick pan. Add bay leaf and rice and cook till the rice is soft.
Step 2
Meanwhile heat sufficient water in another deep non stick pan.Break 4 eggs and separate yolks and whites and put in separate bowls.
Step 3
Whisk the yolks, add sugar, 2 tbsps brown sugar and cook, stirring continuously, over hot water in the second pan kept over medium heat.
Step 4
Cook till the mixture thickens and coats the back of a spoon. Add cocoa powder and whisk so that it blends well. Add vanilla essence and mix.
Step 5
Once the rice is soft, discard the bay leaf and let it cool slightly. Add white chocolate to the custard in the bowl and mix well.
Step 6
Add cream and mix. Add the rice, little by little, and mix well. Pour the mixture into ramekin moulds and let them cool to room temperature.
Step 7
Keep them in a refrigerator to chill. Sprinkle some brown sugar and serve garnished with a few orange peel strips or you can also caramalise the sugar with a brulee torch.
Nutrition Info
Calories : 668 Kcal
Carbohydrates : 52.58 gm
Protein : 14.15 gm
Fat : 44.53 gm
Other : 0.15
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
