Horchata Chocolate Rice Pudding

Ingredients

Yield:

6 to 8

• For the Horchata Rice Pudding

  • 1 cup + 1 Tbsp - Arborio rice
  • 3 cup - Whole milk
  • 1 ¾ cup - Heavy cream
  • ½ cup - Maple syrup
  • 1 cup - Sliced almonds
  • 1 Tbsp - Cinnamon powder
  • 2 tsp - Nutmeg powder
  • 1 tsp - All spice powder
  • 1 tsp - Salt

• For the Chocolate Pudding

  • 1 cup - Heavy cream
  • 1 tsp - Vanilla extract
  • ½ tsp - Cinnamon powder
  • ½ tsp - Nutmeg powder
  • ½ tsp - Salt
  • 3 Tbsp - Sugar
  • 8oz - Dark chocolate
  • Or choose your favorite chocolate pudding brand and follow instructions on the package

• For the Raspberry Sauce

  • 1 pint - Fresh raspberries
  • 1 tsp - Lemon juice
  • 2 tsp - Sugar

• To Assemble

  • Peppermint candy chopped in food processor
  • Fresh raspberries cut in half
  • Pirouette cookies
  • Karo corn syrup

Preparation

Difficulty:

Medium

Time:

30 MinutesPrep Time

Total Time:

70 Minutes

1. For the Horchata Rice Pudding

   1. Rinse rice
   2. Place all the dry ingredients in a deep pot and stir all together
   3. Add milk, heavy cream and maple syrup and stir again
   4. Allow rice to boil while constantly stirring
   5. Liquid should reduce as rice cooks
   6. Cook rice to al dente
   7. Pour over a tray to cool

2. For the Chocolate Pudding

   1. Chop the chocolate and set in a bowl
   2. In a small pot, place all other ingredients and bring to a boil
   3. Pour hot cream over the chocolate and mix using a wire whisk
   4. Set aside

3. For the Raspberry Sauce

   1. In a small deep pot, muddle the raspberries and add the lemon juice and sugar
   2. Cook on medium heat for about 1 minute
   3. Strain out the seeds
   4. Place in a bowl and cover with plastic wrap
   5. Let cool in the refrigerator

4. To Assemble

   1. Place corn syrup on a flat plate and the blended peppermint on another
   2. Dip the rim of the martini glass to create a thin layer of corn syrup. Then dip the rim in the plate with peppermint
   3. Using a spoon fill the bottom of the glass with the rice pudding. Layer flat
   4. Pour a spoonful of the chocolate pudding on top of the rice. Layer flat and allow to set
   5. Pour a spoonful of the raspberry sauce on top of the chocolate pudding
   6. Finish with the cut raspberries and place the Pirouette cookie over the glass