Mexican Chocolate Rice Pudding Recipe Recipe For Shrimp

CHOCOLATE RICE PUDDING

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
• In the top of a double boiler over simmering water, combine 1 1/2 cups cooked rice, milk, sugar, vanilla, raisins, butter and cocoa. Cook, stirring occasionally, until thickened, 20 to 30 minutes.

CHOCOLATE RICE PUDDING

Steps:

• Place milk, rice, sugar, and salt in a medium saucepan or skillet. Bring to a boil while stirring constantly. Lower the heat to medium-low and let simmer uncovered for 6 minutes, stirring occasionally.
• After 6 minutes, take a spoon and whisk a couple of tablespoons of the rice mixture into the beaten eggs.
• Whisk the eggs into the skillet and combine. Let cook for an additional minute to thicken.
• Take off the heat and add in the chocolate, butter, cinnamon, and vanilla.
• Whisk to combine. Let sit for 5 to 10 minutes to cool and serve, enjoy!

ARROZ CON LECHE (MEXICAN RICE PUDDING)

Steps:

• Combine water and cinnamon stick in a saucepan over high heat. Bring to a boil and cook until cinnamon releases its color and flavor, about 5 minutes. Add rice, reduce heat to low, cover, and cook until rice is tender and water is absorbed, about 20 minutes.
• Gradually add whole milk to rice, then evaporated milk. Stir in sugar. Cook uncovered until sugar is dissolved and mixture has thickened, about 10 minutes.
• Serve warm or cold. Sprinkle each portion with ground cinnamon.

MAYA-MEDITERRANEAN CHOCOLATE RICE PUDDING: ARROZ CON LECHE Y CHOCOLATE

Steps:

• To finish:
• 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.
• 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.
• 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.;
• FOR THE RICE:
• 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.;
• 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.

CHOCOLATE RICE PUDDING

Steps:

• Preheat oven to 325 degrees F.
• Beat together eggs; half-and-half or whole milk; sugar; cocoa; and vanilla in a large bowl with a rotary beater or wire whisk.
• Stir in rice and chocolate.
• Pour custard mixture into a 1-1/2- or 2-quart casserole. Place dish in a 13x9x2-inch baking pan set on an oven rack. Carefully pour 1-inch of boiling water into the baking pan.
• Bake, uncovered, for 60 to 65 minutes or until a knife inserted near center comes out clean.
• Stir together brown sugar and cornstarch in a saucepan. Stir in water, chocolate syrup, and molasses.
• Cook and stir mixture over medium-low heat for 2 minutes more or until thickened and bubbly.
• To serve, spoon warm pudding into bowls. Pour 1 to 2 tablespoons sauce over each serving.

CHOCOLATE RICE PUDDING

Steps:

• Add milk to a heavy-bottomed medium saucepan; add in the rice, sugar, and salt.
• Bring to a boil, stirring frequently-do not walk away, because milk boils over quickly; decrease temperature so that the milk is at a slow, steady simmer.
• Stirring now and then, let the milk simmer for about 12-15 minutes, or until the rice is cooked through (the timing depends on your rice and the strength of your simmer; arborio rice when cooked properly will remain ever so slightly al dente, meaning it will be firm at its center); about ¼ of the milk will have boiled away, and that is fine.
• Remove pan from heat; 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.
• Scrape the chocolate into the pot and stir into the rice mixture, stirring in ever-widening concentric circles and stirring only enough to combine the ingredients.
• Stir in the raisins; 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, when the pudding reaches room temperature, put it in the refrigerator to chill.
• Remove the pudding from the refrigerator about 10 minutes before serving.
• Can be served without a topping or can be paired with caramelized rice krispies, chocolate sauce, vanilla creme anglaise, raspberry coulis, or small cubes of fruit, such as pears or apples sauteed quickly in butter and sugar.

DOUBLE-CHOCOLATE RICE PUDDING

Steps:

• Combine the milk and sugar in a saucepan or skillet and bring to a boil. Add the rice, and let boil for 1 minute. Reduce the heat and simmer, uncovered, stirring occasionally so the rice doesn't stick to the bottom of the pan, 45 to 50 minutes.
• Put the chocolate in a bowl with a strainer on top; strain the hot rice milk over the chocolate and stir until the chocolate is melted, thick and slightly cooled. Stir in the rice, and serve warm. (Will keep in the fridge for 3 days.)