This indulgent dessert combines the comforting warmth of rice pudding with the bold, refreshing twist of mint and chocolate. The dish features a luscious base of cooked rice simmered in a thickened custard-like mixture of melted semi-sweet chocolate and milk. The true magic happens when stiffly beaten egg whites and whipped cream are folded in, creating a light, airy texture that contrasts beautifully with the dense chocolate. A spoonful of mint jelly adds a vibrant, herbal brightness that cuts through the richness. Serve this elegant yet homestyle treat in chilled glasses for a memorable end to a dinner party or a cozy family evening. It&# 226;ÂÂs a unique twist on traditional rice pudding that feels both nostalgic and sophisticated.
Choco-Mint Cream Rice
Description
This indulgent dessert combines the comforting warmth of rice pudding with the bold, refreshing twist of mint and chocolate. The dish features a luscious base of cooked rice simmered in a thickened custard-like mixture of melted semi-sweet chocolate and milk. The true magic happens when stiffly beaten egg whites and whipped cream are folded in, creating a light, airy texture that contrasts beautifully with the dense chocolate. A spoonful of mint jelly adds a vibrant, herbal brightness that cuts through the richness. Serve this elegant yet homestyle treat in chilled glasses for a memorable end to a dinner party or a cozy family evening. It&# 226;ÂÂs a unique twist on traditional rice pudding that feels both nostalgic and sophisticated.Ingredients
Directions
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Sprinkle gelatin over 1/4 cup of the milk in a small bowl and let stand for 5 minutes to soften.
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In the top of a double boiler, combine the softened gelatin mixture, 1/4 cup sugar, salt, and chocolate bits.
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In a separate bowl, lightly beat the egg yolks with the remaining 1 1/4 cups milk, then stir this mixture into the gelatin and chocolate blend.
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Cook over boiling water, stirring constantly, until the chocolate is completely melted and the mixture is slightly thickened.
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Remove from heat and stir in the cooked rice.
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Chill the chocolate-rice mixture until it is quite cold and has begun to set.
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In a clean bowl, beat 1/2 cup heavy cream until stiff peaks form.
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In another clean bowl, beat egg whites until foamy, then gradually add 2 tablespoons sugar and beat until stiff peaks form.
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Break up 1/3 cup mint jelly with a fork and gently fold it into the chilled chocolate mixture along with the whipped cream and egg whites.
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Return the mixture to the refrigerator and chill until it begins to set again.
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Spoon the pudding into 6 chilled sherbet glasses.
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Whip the remaining 1/2 cup heavy cream and beat in 1 tablespoon mint jelly.
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Spoon the minted whipped cream over the pudding in each glass.
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Top with additional mint jelly if desired and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 104.0kcal
- % Daily Value *
- Total Fat 0.2g1%
- Saturated Fat 0.1g1%
- Cholesterol 0.0mg0%
- Sodium 0.8mg1%
- Total Carbohydrate 22.4g8%
- Dietary Fiber 0.3g2%
- Sugars 0.0g
- Protein 2.2g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
