Heavenly Chocolate Delight

Recipe Ingredients

2 cups	474ml	Water
1 cup	160g / 5.6oz	Uncooked rice*
1 teaspoon	5ml	Mexican cinnamon, ground
3 teaspoons	15ml	Vanilla extract - divided
3 cups	711ml	Milk
1/2 cup	99g / 3.5oz	Sugar
4 oz	113g	Mexican chocolate
1		Gelatin
1/4 cup	59ml	Cold water
2 cups	474ml	Heavy cream
1/2 cup	99g / 3.5oz	Powdered sugar
1 tablespoon	15ml	Coffee liqueur
		Chocolate sprinkles

Recipe Instructions

Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart saucepan.

Bring to a boil; stir once or twice.

Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Add milk, sugar, and chocolate to rice mixture; simmer over low heat stirring occasionally until thickened, about 30 minutes.

Soften gelatin in cold water.

Add to thickened chocolate mixture. Stir well. Remove from heat.

Place pan with mixture in bowl of ice water to cool. Whip cream and remaining vanilla at low speed until soft peaks form. Increase speed to high.

Gradually add powdered sugar, continue beating until stiff but not dry. Fold half of whipped cream into cooled rice mixture. Add coffee liqueur to remaining whipped cream.

Spoon rice mixture into dessert glasses; top with remaining whipped cream and sprinkle with chocolate sprinkles.

Refrigerate until set.

*Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart.

Source:
Viva Arroz! from USA Rice Council

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