Apparently, today was National Chocolate Pudding day. I wish I had known before 4 o’clock today, or I would have invented the most amazing chocolate pudding that you had ever eaten. But, as is frequently the case, when I need it, I was out of milk, eggs and butter. But I could not let the day go with out celebration.
I remembered a post from Joy the Baker from earlier this week where she made a risotto rice pudding. The method was perfect for the ingredients that I had in my fridge after 4 days away. The risotto rice lets off a lot of starch, so there is no need for eggs or flour to make a creamy pudding. It is simple, easy and almost cathartic to make.
(After some googling, I found that chocolate rice pudding is a traditional French dessert, I no longer feel super creative).
| Chocolate Rice Pudding |
|
- 1 cup arborio or sushi rice
- 2 tablespoons
- 3 cups milk (non-dairy works fine)
- 1/2 cup (3 oz) roughly chopped bitter sweet chocolate
- 1 teaspoon vanilla extract
- salt
- Heat the milk in a medium sauce pan.
- In a second pan, saute the rice in the oil over medium-low heat for about 2 minutes. The rice will become translucent.
- Slowly add the milk a little at a time, waiting until the previous milk is almost absorbed. Stir constantly. This process is similar to making risotto and takes about 30 minutes.
- Once the milk is absorbed, add the chocolate, vanilla and salt.
- Keep stirring for about 5 more minutes.
If you use regular milk (or an unsweetened variety of non-dairy milk), you will most likely need to add sugar. Between 1/8 & 1/4 cups should be plenty. Add this in at the end with the chocolate, vanilla and salt.