Rice pudding is a classic dessert if ever there was one, but with this recipe we give it a little twist and make it a little chocolatey for those who know that chocolate makes everything better
Productos con los que prepararla
Ingredients
- 800 ml milk
- 120 g rice (round or bomba)
- Peel of 1 lemon
- 1 cinnamon stick
- 100 g white sugar
- 2 tablespoons of pure cocoa powder (unsweetened)
- 1.5 sheets of neutral gelatine (optional)
Instructions
- Place the butterfly attachment in the glass and add the milk, rice, lemon peel and cinnamon stick. Program 30 minutes at 90ºC and speed 1.
- While waiting, hydrate the gelatine in very cold water (if you are going to use it). The idea of the gelatine is to be able to unmould the preparation and give it a different presentation. If you want to eat it in small glasses or bowls, it is not necessary to put it in.
- After this time, check if it is still too liquid and, if it is, program 10 minutes at 100ºC and speed 1. If it is not too liquid, only cook for 5 minutes. It will depend on the rice used. Leave the steam outlet cap open during this time.
- Once the cooking time has elapsed, remove the lemon and cinnamon and add the sugar and cocoa to the bowl and cook for 5 minutes at 90ºC and speed 1.
- After this, add the drained gelatine and mix for 3 minutes at speed 1 without temperature to integrate it.
- Pour into the moulds of your choice. If you put it in small glasses or bowls with gelatine, to unmould, you can slightly dip the bowl in hot water (without letting the water run into the mixture), run a knife around the edge and carefully turn it onto the chosen dish. It can also be made in a larger mould to give the rice pudding a “cake” style presentation.