Creamy Chocolate Rice Recipes

Steps:

• Preheat the oven to 400 degrees F. Grease a 1/3 hotel pan that is 2 1/2-inches deep, about 3 quarts in size, with the room temperature butter. Set aside.
• Add the rice flour to a medium bowl and whisk in the liquid egg substitute until thoroughly combined. Set aside.
• Place the chocolate in a heatproof bowl and set aside. Place the oat milk in a saucepan with the cinnamon sticks and bring to a simmer. Once simmering, pour over the chocolate and cover with a plate, pot lid or whatever will cover the top of the bowl. After at least 5 minutes, remove the cinnamon sticks and whisk the chocolate until smooth. Add the chocolate ganache to the rice flour mixture and carefully stir to combine. Pour into the greased pan and put into the oven. Bake until evenly browned, about 10 minutes.
• Remove from the oven and let cool slightly, about 5 minutes. Turn the cake out onto a wire rack lined sheet tray and let cool completely at room temperature.
• Remove the top cream from the coconut cans and discard or reserve for another use. Pour the rest of the coconut can contents into the bowl of a stand mixer fitted with a whisk attachment. Whisk until thickened and holds stiff peaks. Set aside and save in the refrigerator until the cake is completely cooled.
• Make the parfaits in rocks glasses. Cut out small circles of the cake to fit them - 2 to 3 inches in size. Place a piece of cake on the bottom, top with the coconut whipped cream and repeat until you end with the dollop of cream on top. Dust cocoa powder on top for garnish and serve.

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.

Steps:

• In a medium size saucepan combine rice with broth and bring the liquid to a boil over medium heat. Cover and simmer until the rice is almost tender, about 15 minutes. Stir in the peas and simmer, covered 5 minutes longer. At this point you can serve half to the kids, garnished with some cheese. If you are making this for adult tastes only stir in Worcestershire, cayenne and grated cheese. Remove the pan from the heat and continue to stir until the cheese is entirely melted. Season to taste with salt and pepper and serve immediately before the dish gets gummy.
• To reheat leftovers and change the flavor a bit, layer the rice in a baking dish and top with some tomato sauce. Cover and reheat in a microwave or regular oven until very hot.

Steps:

• In a pot combine rice, sugar, vanilla and milk. Heat over medium heat until milk starts to boil stirring frequently to prevent rice from sticking to the pot.
• Stirring frequently simmer on low for about 30 minutes or until the rice is tender and creamy. Depending on your rice this may take longer.
• Now stir in the chocolate hazelnut spread. I used 2 heaping tbs, but depending on what type of spread you use you may want to add some more to get it chocolatey enough for your taste.
• Serve warm.
• Note: I think this would be wonderful served with fresh fruit or a fruit sauce, some chocolate curls or cream. Feel free to experiment with toppings of your choice.

Steps:

• Beat the ricotta cheese in a bowl until smooth.
• Add 2 Tbsp superfine sugar, the Baileys and cream and beat until combined.
• Add rice and first lot of grated chocolate.
• Divide between 4 bowls or glasses.
• Place water and chopped extra chocolate in a pan and stir over medium heat until the chocolate has melted.
• Remove from heat.
• Combine extra superfine sugar and extra water in a saucepan.
• Stir over a low heat until the sugar is dissolved, then bring to boil rapidly for about 5 minutes until the mixture forms a soft ball when a small amount is dropped into cold water.
• Beat egg yolks until pale.
• Pour boiling sugar syrup into the egg yolks, continue to beat until cool.
• Beat in melted chocolate.
• Pour over the ricotta mixture and refrigerate until firm.
• Decorate with grated chocolate.