Changes, hints, tips and thoughts:

- the original recipe called for an addition of raisins...not being a huge fan of raisins and chocolate together I blasphemed the recipe and put vanilla in instead...

- I LOVE this cookbook. Have I mentioned that? I especially like how the directions are explicit and to the letter in some parts, but leave room for your own methods in others. One small example is when he tells you to melt chocolate. It doesn't say "put chocolate in bowl in the microwave and melt on medium for such-and-such a time". I don't melt chocolate in the microwave, while Nigella Lawson swears by it. I also don't own a double-boiler as Martha Stewart does...I have a nice small, heavy-bottomed sauce pan, over which fits perfectly a stainless steel bowl which I have always found melts chocolate to perfection. Am I rambling? I do LOVE this cookbook.

 

 

 

Brûléed Chocolate Rice Pudding - Is My Blog Burning? Around the World in a Bowl of Rice

*Adapted from Chocolate Desserts by Pierre Hermé

Ingredients:
Pudding:

3 3/4 cups whole milk
1/2 cup (100 g) Arborio rice
2 1/2 tablespoons sugar (I used brown sugar)
1 1/2 teaspoons vanilla extract
pinch of salt
2 tablespoons unsalted butter, at room temperature
7 ounces (200 g) bittersweet chocolate (good quality), melted

Brûlée Topping
~1/3 cup brown sugar

Topping - Caramelized Rice Krispies:
1/2 cup (100 g) sugar
3 tablespoons water
2 1/3 cups (35 g) Rice Krispies

Instructions:
1. Pour the milk into a heavy-bottomed medium saucepan and add the rice, sugar, vanilla and salt. Bring to the boil, stirring frequently -- don't walk away, because milk boils over quickly -- then lower the temperature so that the milk is at a slow, steady simmer. Stirring now and then , allow the milk to simmer for about 12 to 15 minutes, or until the rice is cooked through. (The timing depends on your rice and the strength of your simmer. Because you're using Arborio rice, the rice, when properly cooked, will remain ever so slightly al dente, meaning it will be firm at its centre.) About one-quarter of the milk will have boiled away, and that's fine.
2. Remove the pan from the heat and, 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. Now scrape the chocolate into the pot and stir it into the rice mixture, stirring in ever-widening concentric circles and stirring only enough to combine the ingredients and 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, once the pudding reaches room temperature, put it in the refrigerator to chill.
3. Remove from fridge about 20 minutes before serving to bring to room temperature. Force brown sugar through sieve to top each individual pudding or whole pudding if serving from large dish. Brûlée with propane torch (or under oven broiler) until caramelized and crispy. Top with freshly whipped whip cream and Caramelized Rice Krispies.

Caramelized Rice Krispies:
1. Bring the sugar and water to a boil in a heavy-bottomed medium saucepan. Swirl the ingredients around to dissolve the sugar and then allow the mixture to boil, without stirring, until it reaches 248 F (120 C), as measured on a candy or instant-read thermometer. (If any sugar sticks to the sides of the pan, as might happen at the start of the cooking, wash it down with a pastry brush dipped in cold water.)
2. Add the Rice Krispies and, working with a wooden spoon or spatula, stir the cereal into the sugar. Remove the pan from the heat and continue to stir until the cereal is coated with the sugar, about 2 to 3 minutes. The sugar will be white and sandy -- don't expect and even coating at this stage. Turn the cereal out onto a plate.
3. Set a Silpat or piece of parchment paper and a metal spatula or pancake turner aside on the counter. Wash and dry the sauce pan and return it to the stove. Heat the pan and then add half of the sugar-coated cereal. Using the wooden spoon or spatula, stir the cereal without stopping until the sugar caramelizes -- you're looking for the sugar to turn a light amber colour; this could take about 4 minutes. Turn the caramelized Rice Krispies out onto the parchment paper -- try not to turn them into a mound -- and quickly flatten the cereal with the back of the metal spatula or pancake turner. Wash the pan and repeat with the remaining cereal.
4. When the Rice Krispies are cool enough to handle, break into uneven pieces.

The Caramelized Rice Krispies can be made up to 1 day in advance if it's not humid. Store the broken pieces of candy in a tin in a cool, dry, place.