Chocolate Rice Pudding with Amaretto Cream
My daughter loves chocolate pudding and I love rice pudding (actually she loves rice pudding as well). I love a generous portion of rice pudding with a sprinkle of a good Vietnamese ground cinnamon on top. It is the most delicious thing ever.
My husband, on the other hand, thinks rice should only be eaten with savory dishes. He does not relish any dessert made out of rice- what- seriously?? I love desserts made out of rice. Rich, creamy and delicious. My daughter, on the other hand, like me, loves all kinds of rice desserts.
I made this dessert combining chocolate and rice puddings together. I used arborio rice and cooked it in milk. I then added chocolate, sugar and vanilla extract. Once the pudding came together, I served it hot but with a twist. I whipped some heavy cream and added amaretto liquor and almond extract with some sugar. I served the dessert with the whipped cream and some toasted, sliced almonds.
It was absolutely out of this world delicious. It can be served cold as well but I prefer it hot. Either way, it makes a fabulous end to any meal- in the winter or the summer.
Try this one- I bet your kids will like it too…
- 1½ cups Arborio rice
- 5 cups 1% milk
- ½ teaspoon salt
Add the rice and milk in a large saucepan. Bring to a boil and simmer for about 25 minutes, stirring constantly. The rice should be soft but still have a bite to it (just like a risotto). Add the salt and stir well.
- ½ cup raw cane sugar
- 1 cup grated semi sweet chocolate
- 2 teaspoons vanilla extract
Add the sugar and chocolate. Mix well and taste for sweetness. If you like it sweeter, go ahead and add more sugar. Turn the heat off and add the vanilla extract. The pudding can be served hot or cold.
Amaretto Cream
- 1 cup heavy cream
- 2 tablespoon confectioners sugar
- 1 tablespoon amaretto liquor
- 1 teaspoon almond extract
- ¼ cup sliced almonds
Beat the cream in a medium bowl till medium peaks form- about 2 to 3 minutes. Add the sugar, liquor and extract. Beat for another 3 to 4 minutes till stiff peaks form.
Serve the pudding individually in small bowls with a dollop of amaretto cream. Sprinkle sliced almonds on top.
