Chocolate Rice Recipes

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

Steps:

• Beat the ricotta cheese in a bowl until smooth.
• Add 2 Tbsp superfine sugar, the Baileys and cream and beat until combined.
• Add rice and first lot of grated chocolate.
• Divide between 4 bowls or glasses.
• Place water and chopped extra chocolate in a pan and stir over medium heat until the chocolate has melted.
• Remove from heat.
• Combine extra superfine sugar and extra water in a saucepan.
• Stir over a low heat until the sugar is dissolved, then bring to boil rapidly for about 5 minutes until the mixture forms a soft ball when a small amount is dropped into cold water.
• Beat egg yolks until pale.
• Pour boiling sugar syrup into the egg yolks, continue to beat until cool.
• Beat in melted chocolate.
• Pour over the ricotta mixture and refrigerate until firm.
• Decorate with grated chocolate.

Steps:

• In a medium pot, bring 1 1/3 cups water to a boil. Add the rice, cover and turn the heat to low. Cook until all the water has been absorbed and rice is tender, about 15 minutes. Let cool until warm.
• To the pot with the rice, stir in the milk, sugar and salt. Bring to a simmer, turn the heat to low and cook until the mixture is thickened, about 10 minutes. Remove from the heat, stir in the chocolate chips and vanilla and let rest for 5 minutes. Serve warm or cover and cool in refrigerate for at least 1 hour.

Steps:

• Add milk to a heavy-bottomed medium saucepan; add in the rice, sugar, and salt.
• Bring to a boil, stirring frequently-do not walk away, because milk boils over quickly; decrease temperature so that the milk is at a slow, steady simmer.
• Stirring now and then, let the milk simmer for about 12-15 minutes, or until the rice is cooked through (the timing depends on your rice and the strength of your simmer; arborio rice when cooked properly will remain ever so slightly al dente, meaning it will be firm at its center); about ¼ of the milk will have boiled away, and that is fine.
• Remove pan from heat; using a heatproof spatula, stir in the butter.
• When the butter is melted and incorporated, pour a little of this hot mixture into the melted chocolate and stir gently.
• Scrape the chocolate into the pot and stir into the rice mixture, stirring in ever-widening concentric circles and stirring only enough to combine the ingredients.
• Stir in the raisins; then spoon the rice pudding into a serving bowl or individual cups.
• Press a piece of plastic wrap against the surface of the pudding to create an air-tight seal and, when the pudding reaches room temperature, put it in the refrigerator to chill.
• Remove the pudding from the refrigerator about 10 minutes before serving.
• Can be served without a topping or can be paired with caramelized rice krispies, chocolate sauce, vanilla creme anglaise, raspberry coulis, or small cubes of fruit, such as pears or apples sauteed quickly in butter and sugar.

Steps:

• Butter a 9x13x2 inch dish.
• Microwave butter, marshmallows, and chocolate chips on high for 2-3 minutes. Stir.
• Add Rice Krispies. Mix well.
• Spread into dish.
• Chill, then cut into squares.