Rice pudding with glacé fruits and chocolate cream

Rice pudding with glacé fruits and chocolate cream

By
From
100 Best Cakes and Desserts
Serves
8
Photographer
Mark Roper

This is a satisfying family dessert. If you wish, replace the pineapple and apricot with other glacé (candied) fruits. You can make the dessert ahead of time.

Ingredients

Quantity Ingredient
140g short-grain rice
875ml milk
55g caster sugar
1 tablespoon grated orange zest
2 glacé pineapple rings, diced
4 glacé apricot pieces, diced
35g pistachios, finely chopped
250ml cream, whipped until firm

Chocolate cream

Quantity Ingredient
100ml milk
150ml cream
180g dark chocolate, grated

Method

  1. Place the rice in a saucepan and cover with plenty of cold water. Bring to the boil and cook for 4 minutes, then drain.
  2. Bring the milk to the boil in a large saucepan. Stir in the rice, cover and simmer very gently, stirring once or twice, for about 30 minutes, after which time the mixture should be creamy. Pay attention during the last few minutes of cooking to ensure that the rice does not stick or burn.
  3. Stir the sugar, orange zest and glacé fruits into the rice until well combined. Pour into a large bowl and set aside to cool. Fold the pistachios and whipped cream into the cold rice. Carefully spoon into eight glasses and refrigerate.
  4. To make the chocolate cream, combine the milk and cream in a saucepan. Bring to the boil, then turn off the heat. Place all but 2 tablespoons of the grated chocolate in a heatproof bowl. Pour the hot milk mixture onto the grated chocolate and whisk until creamy. Set aside to cool a little.
  5. Spoon the chocolate cream onto the rice pudding, cover with plastic wrap and refrigerate for at least 3 hours.
  6. Just before serving, sprinkle the puddings with the remaining grated chocolate.
Tags:
sweet
SBS
100
Best
Cake
Dessert
gabriel
gate
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