Mamina at "Et Si C'était Bon" is a French foodie blogger who loves desserts, especially when they are smooth and creamy! This is why she has asked us to share our recipes with her...I got inspired to make this particular rice cream after having gone through one of my Indian cookbooks called "The Indian Kitchen" by Monisha Bharadwaj. Generally, I always make it without the chocolate, by just adding a bit of grated coconut and orange blossom water or rosewater. But, this time I wanted a little change and decided to create a version of this cream with chocolate.
This "Chocolate Rice Cream" is a very fresh and light dessert that will rejoice anybody (the children as well as the grownups). It is very smooth, delicate and interesting. The rice flour gives it a special round flavor and the Chinese five-spice powder adds just a little touch of exoticism and originality.
A tasty cream that can be eaten in peace with yourself and without stressing about your calorie count (your body will not end up suffering after you have eaten this little treat) as it's healthy and brings you all that you need. You take no risk here as the only side-effects you can come across are intense gustative pleasure and total soul satisfaction!!!
~Chocolate Rice Cream ~
Recipe by Rosa @ Rosa's Yummy Yums
Ingredients:
60g Dark chocolate (65 % or 75% cocoa)
90g Rice flour
480-500ml Milk
3 Tbs Castor sugar
1/2 Tsp Chinese five-spice powder (see infos)
1 Tsp Vanilla extract
A handful pink pralines, broken into pieces
Method:1. In a saucepan, add half of the milk with the chocolate, sugar, five-spice powder and vanilla extract.
2. In a bowl, mix the flour with the other half of the milk until it is well blended.
3. Melt the chocolate and then, bring the contents of the saucepan to the boil and set aside.
4. Pour the rice flour mixture into the pan while mixing vigorously to prevent the formation of lumps.
5. Put the saucepan over medium heat and stir while cooking until the mixture becomes thick and perfectly smooth.
6. Turn off the heat and continue stirring until the cream has cooled completely.
7. Pour into glasses/bowls and refregerate for a few hours.
8. Before serving, sprinkle with the pink pralines.
Remarks:
You could also take normal milk chocolate, but the taste will not be as interesting as with a chocolate containing a higher percentage of cocoa.
You can also use partially skimmed milk, coconut milk or cream for this recipe. It all depends on how "light" you want your cream to be.
The "Chinese five-spice powder" can be replaced by ground cinnamon.
Maybe you'll not find this cream sweet enough, so it's up to you to see if it needs to be sweetened a little more.
The quantity of milk may vary depending if you like your cream to be thick or not.
Serving suggestions:Eat for breakfast/brunch or as dessert.
Pour la version française, veuillez utiliser le tradudcteur dans la marge à droite, après l'horloge violette et le compteur. Il vous faut naviguer avec "Firefox" afin d'obtenir un résultat optimal...
