Chocolate and Walnut Rice Pudding
Chocolate and Walnut Rice Pudding - Try this supper easy, indulgent rice pudding Recipe. Perfect for anytime of year as it can be served hot or cold. Forget the extra calories and enjoy a treat. Remember Walnuts are good for you......
Ingredients
150g rice, short/medium grained or pudding rice
1 litre semi skimmed milk
80g sugar
1/2 vanilla pod
1/2 lemon peel
100g melting chocolate, chopped
60g walnuts
1 tsp vegetable oil
Chocolate and Walnut Rice Pudding
Method
Rinse the rice in some water to remove some of the starchiness (the water should start a little cloudy then clear up)
In a large saucepan add the rice, milk, sugar, vanilla pod and lemon peel.
Cook over a gentle heat for about 40 - 50 minutes, stirring every few minutes.
Toast the walnuts - preheat oven to 170ºc place the walnuts on a baking tray and bake for 8 - 10 minutes, allow to cool.
Crush the cooled walnuts, use a food processor if you have one, do this until they form a paste, gradually add the oil to create a nut butter.
When the rice is ready remove the vanilla pod and add the chopped chocolate and half the walnut butter.
Continue mixing until the chocolate has completely dissolved.
Serve hot or cold with the remaining walnut butter.
Tips
Use a medium grain rice – it will give a better texture to the end dessert.
Stir the mixture regularly as it cooks to avoid it burning on the bottom of the pan.
Don’t rush it – cook over a medium-low heat to avoid the milk boiling and potentially curdling.
Try to avoid getting too much milk up the side of the pan as it can burn and/or cause a skin to form (which you don’t want to stir back in).
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