Maya-Mediterranean Chocolate Rice Pudding

Recipe Ingredients

		Achiote Infusion
1 cup	110g / 3.9oz	Achiote seeds
2		Water
		For The Rice
1 cup	160g / 5.6oz	Short-grain rice
2 teaspoons	10ml	Salt
		Spice bag, containing
4		Star anise pods - with
12		Allspice berries - and with
4		Cinnamon sticks - (3" long) - and also with
		Canela or cassia - tied in cheesecloth
		To Finish
3 cups	711ml	Fresh whole milk
1		Sweetened condensed milk - (14 oz)
3 oz	85g	Bittersweet chocolate - finely chopped
2		Plump vanilla beans
		Ground cinnamon - to taste

Recipe Instructions

Place the achiote in a medium-sized saucepan, cover with 2 quarts water, and bring to a gentle boil. Simmer, uncovered, for 5 minutes. Strain through a fine mesh sieve into a bowl; reserve the liquid. You can save the achiote seeds and grind them to use in a seasoning mix, or steep them in the liquid for another recipe.

Rinse the rice in cold water until the water runs clear. Place in a heavy-bottomed 4-quart saucepan with the reserved achiote infusion, salt, and the spice bag. Bring to a boil. Lower the heat to medium and cook for 20 to 25 minutes, uncovered, until the rice is soft, about 20 to 25 minutes.

To Finish: Stir in the whole milk and condensed milk. Reduce the heat to low and cook for 5 minutes. Stir in the chocolate and mix to melt evenly. Cook for 40 minutes, stirring occasionally, until creamy but still fluid.

Half way through the cooking, split the vanilla bean lengthwise with a small sharp knife and scrape the seeds into the mixture. Add the vanilla bean and stir to incorporate.

When the pudding is done but still loose-textured, remove the spice bag and vanilla bean. Pour into a serving dish and sprinkle with ground cinnamon. Serve with cinnamon or cacao cookies.

This recipe yields 8 to 12 servings.

Description:

"{Arroz Con Leche Y Chocolate}"

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9616) - from the TV FOOD - NETWORK

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