Rice Pudding with Chocolate Sauce

Another weekend and more sweet treats. My kitchen is calling me and won't let me go. It looks like we're in for a very chocolatey weekend, because Bea is hosting an event that you just can't not join.

Rice pudding is a very simple and tasty dessert. My whole family loves it. You should use short-grain, round rice for it, because it contains more starch than "regular" long-grain rice. Alternatively, you can cook traditional rice, but you need to add a bit more milk and cook it down until it's softer.

The most important part of this dish isn't the rice, though, but the sauce we serve it with. It may be just an extra, but what an extra! The whole dessert is very simple and delicious. It's perfect for cheering yourself up.

Rice Pudding with Chocolate Sauce

Instructions:

Cut the vanilla bean in half lengthwise and scrape out the seeds with a thin knife, then put them in a pot together with the bean, the sugar, and the rice. Pour in the milk, bring to a boil, and cook over low heat for about 25 minutes, stirring from time to time. The rice should be very soft and sticky. Remove the leftover vanilla bean.

Sauce:

Meanwhile, chop the chocolate. Bring the milk to a boil together with the crème fraîche and add the chocolate. Stir until you have a smooth sauce. Set aside in a warm place.

Peel the mango and cut it into cubes or strips. Divide the rice among small bowls, pour the sauce over it, and decorate with the mango. Serve while still warm.

Enjoy!

Additional information:

1 serving contains: 465 kcal, 62 g carbohydrates, 6 g protein, 21 g fat

Source: "Lust auf Genuss" 13/2011

I'm of course submitting this recipe to the event.