| Brûléed
Chocolate
Rice Pudding - Is My Blog Burning? Around the World
in a Bowl of Rice
*Adapted
from Chocolate
Desserts by Pierre Hermé
Ingredients:
Pudding:
3 3/4 cups whole milk
1/2 cup (100 g) Arborio rice
2 1/2 tablespoons sugar (I used brown sugar)
1
1/2 teaspoons vanilla extract
pinch
of salt
2 tablespoons unsalted butter, at room temperature
7 ounces (200 g) bittersweet chocolate (good quality), melted
Brûlée
Topping
~1/3 cup brown sugar
Topping
- Caramelized Rice Krispies:
1/2 cup (100 g) sugar
3 tablespoons water
2 1/3 cups (35 g) Rice Krispies
Instructions:
1. Pour the milk into a heavy-bottomed medium saucepan and add the
rice, sugar, vanilla and salt. Bring to the boil, stirring frequently
-- don't walk away, because milk boils over quickly -- then lower
the temperature so that the milk is at a slow, steady simmer. Stirring
now and then , allow the milk to simmer for about 12 to 15 minutes,
or until the rice is cooked through. (The timing depends on
your rice and the strength of your simmer. Because you're using
Arborio rice, the rice, when properly cooked, will remain ever so
slightly al dente, meaning it will be firm at its centre.) About
one-quarter of the milk will have boiled away, and that's fine.
2. Remove the pan from the heat and, using a heatproof spatula,
stir in the butter. When the butter is melted and incorporated,
pour a little of this hot mixture into the melted chocolate and
stir gently. Now scrape the chocolate into the pot and stir it into
the rice mixture, stirring in ever-widening concentric circles and
stirring only enough to combine the ingredients and then spoon the
rice pudding into a serving bowl or individual cups. Press a piece
of plastic wrap against the surface of the pudding to create an
air-tight seal and, once the pudding reaches room temperature, put
it in the refrigerator to chill.
3. Remove from fridge about 20 minutes before serving to bring to
room temperature. Force brown sugar through sieve to top each individual
pudding or whole pudding if serving from large dish. Brûlée
with propane torch (or under oven broiler) until caramelized
and crispy. Top with freshly whipped whip cream and Caramelized
Rice Krispies.
Caramelized Rice Krispies:
1. Bring the sugar and water to a boil in a heavy-bottomed medium
saucepan. Swirl the ingredients around to dissolve the sugar and
then allow the mixture to boil, without stirring, until it reaches
248 F (120 C), as measured on a candy or instant-read thermometer.
(If any sugar sticks to the sides of the pan, as might happen at
the start of the cooking, wash it down with a pastry brush dipped
in cold water.)
2. Add the Rice Krispies and, working with a wooden spoon or spatula,
stir the cereal into the sugar. Remove the pan from the heat and
continue to stir until the cereal is coated with the sugar, about
2 to 3 minutes. The sugar will be white and sandy -- don't expect
and even coating at this stage. Turn the cereal out onto a plate.
3. Set a Silpat or piece of parchment paper and a metal spatula
or pancake turner aside on the counter. Wash and dry the sauce pan
and return it to the stove. Heat the pan and then add half of the
sugar-coated cereal. Using the wooden spoon or spatula, stir the
cereal without stopping until the sugar caramelizes -- you're looking
for the sugar to turn a light amber colour; this could take about
4 minutes. Turn the caramelized Rice Krispies out onto the parchment
paper -- try not to turn them into a mound -- and quickly flatten
the cereal with the back of the metal spatula or pancake turner.
Wash the pan and repeat with the remaining cereal.
4. When the Rice Krispies are cool enough to handle, break into
uneven pieces.
The
Caramelized Rice Krispies can be made up to 1 day in advance if
it's not humid. Store the broken pieces of candy in a tin in a cool,
dry, place.
|
