Samurai Delicatessen

Wednesday, March 15, 2006

Chocolate Rice Pudding

Yes, another recipe from Chocolate Desserts by Pierre Herme. I used 3C of milk rather than 3.75 since others reported the pudding to be a little soupy using the full amount in the recipe. I used the Manjari chocolate rather than the Guanaja. I also used just a little more sugar than the recipe called for.

The rice pudding is great. I put the pudding in the serving glasses last night, and then scraped every last bit out of the bowl using my finger. After chilling in the fridge overnight, it was quite firm. If you make this recipe, definitely make the optional caramelized rice crispies too -- they go perfectly with the pudding.