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Chocolate and Rice Cake
Ingredients
100 grams of rice
350 ml of milk
1 packet of vanilla sugar
2 tablespoons of sugar
150 grams of bitter chocolate bar
30 grams of butter
2 sheets of white jello
200 grams of liquid cream
- Preparation time: 50 minutes
- Cooling time: 3 hours at least
Preparation
- Previously cook the rice for 6 minutes, strain it and put it under cold water until the water comes out clear. Let it drain well.
- Mix the milk, sugar and vanilla in a recipient. Chop the chocolate bar and add in the butter. Cook the mixture for a few minutes.
- Add in the rice and allow it to cook for 35 to 40 minutes. The rice should absorb most of the milk. During the cooking stage it is important continue stirring it to avoid it from sticking to the bottom.
- Soften the jello sheets in cold water for about 5 minutes. Heat one tablespoon of water in a small pot and dissolve the jello inside it. Once the jello has dissolved, mix it into the rice with chocolate.
- Beat the liquid cream and add it into the rice and chocolate.
- Run cold water over a mold and then fill it up with the rice with chocolate. Then put it in the refrigerator for 3 hours.
- When you are going to serve, flips the mold over a round serving bowl and garnish it with compote or fruit.
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