Chocolate Raspberry Rice Pudding
- Ethnicity: American
- Base: Other
- Course: Dessert
- Prep Time: 30-60 Minutes
- Difficulty: Easy
- Serving Size: 12
Ingredients:
| Amount | Ingredient |
|---|---|
| 6 c | California short grain rice, cooked |
| 6 c | 2% low-fat milk |
| 1 1/2 c | sugar |
| 1 1/2 T | pure vanilla extract |
| 8 oz | bittersweet chocolate |
| 1 1/4 c | heavy cream |
| 1/4 c | raspberry jam |
| 3/4 c | fresh raspberries, mashed |
| 2 T | raspberry liqueur |
| 1 1/4 c | fresh raspberries, whole |
| 12 ea | sprigs of fresh mint |
Directions:
1| Combine rice, milk, sugar and vanilla in a large stockpot. Bring to a boil; reduce heat and simmer over low heat, uncovered, for 15 to 20 minutes until very creamy and thickened. Remove from heat and let cool. (Mixture will thicken more as it cools.)
2| While mixture cools, heat chocolate and cream in a saucepan over very low heat until chocolate is melted, whisking until smooth. Refrigerate until firm, but still spreadable.*
3| Stir together the jam, mashed raspberries, liqueur and whole raspberries; set aside until ready to serve.
4| Spread about 1/4 cup of rice pudding in the bottom of 12 parfait dishes.
5| Spread a tablespoon of chocolate into a thin layer over the rice pudding.
6| Repeat layers, then add a third layer of pudding on top.
7| Just before serving, spoon about 3 raspberries and a little sauce over the top of each dish and garnish each with a mint sprig.
* Chocolate must be fairly firm to make even layers.
RECIPE TIP: When using tapered dishes where the top is larger than the bottom, use half of the rice pudding for the first two layers in the bottom of the dish. Then use the other half for the top layer.