It is hard to continue with hibernation when it is a clear and bright day (albeit a bit chilly). We got all bundled up and headed out for a little hike. We went up Guard Hill which is located in our old neighbourhood of Bedford Hills.
I was in the mood for some rice pudding as we headed home. I usually make this but this time decided to make a bit more decadent with some dark chocolate chocolate and a splash of Bailey's. I have used Arborio rice for this recipe. It is Italian short grain rice that is commonly used to make risoto. When cooked the pearly grains become creamy and firm, a perfect candidate for chocolate rice pudding.
Chocolate Rice Pudding
2 tb unsweetened cocoa powder
1/2 cup granulated sugar
1 tsp salt or to taste
4 cups whole milk
1/4 cup arborio rice
2 Tb Baileys - optional
1 tb vanilla extract
1 oz bittersweet chocolate - finely chopped
In a medium saucepan, combine milk, rice, sugar, salt, vanilla extract and cocoa powder. I used a whisk to incorporate the cocoa powder and milk. Bring milk to a boil and reduce to a gentle simmer. At this juncture it will look as if you have too much milk and not much rice. The pudding will thicken up as if cooks further.
Stir rice and milk mixture frequently for 35 to 45 minutes to prevent scorching. Once the rice is cooked and mixture thickened, remove saucepan from heat. Pour Bailey's ( if using),chopped chocolate and stir well.
Serve warm if you wish. If you intend to cool the rice pudding, place cling wrap directly onto the surface of the pudding. This is to prevent a "skin' from forming on the surface of pudding. Makes 4 to 6 servings. I have entered this recipe in an event called "For the Love of Chocolate".