
Usually chocolate pudding often starts with custard flavored with chocolate and thickened with a cornstarch or any other thickening agent. In this recipe, is used to thicken the pudding. Rice makes the perfect base for a thick and creamy pudding since rice is naturally glutinous. The vanilla and chocolate give it a depth of flavor and the eggs help make the pudding light and fluffy. Milk breaks down the rice and makes it creamy while the butter also adds silkiness to the pudding, as well as sumptuous flavor.
In this recipe the rice is cooked separately and then mixed with the other ingredients and cooked further. In a separate saucepan the milk, sugar, vanilla, butter, cocoa and egg are mixed together before it is added to the cooked rice. To prevent the milk from scorching use a heavy bottomed saucepan when mixing the ingredients. They should be heated on very low heat for these are very delicate ingredients or they will burn or form clumps. Be careful not to scramble the eggs. Mix them only enough until they are all blended together.
3/4 cup white rice
1 1/4 cups water
1 1/2 cups milk
1/3 cup white sugar
1 teaspoon vanilla extract
1 tablespoon butter
2 tablespoons unsweetened cocoa
1 egg
1. In a pan wash the rice and set aside for 5 minutes.
2. In a saucepan bring water to a boil and stir in the washed rice. Simmer for about 20 minutes and cover it.
3. Mix in a separate saucepan, the milk, sugar, vanilla, butter, cocoa, and beaten egg.
4. Pour this chocolate mixture in it once rice is cooked. Let simmer for about 20 minutes. Stir often.
5. When the desired consistency is reached rice pudding is finished. Then allow it to cool. Serve in a pudding tray.
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