Hello friends! Today’s newsletter will be uncharacteristically brief: this is because I’ve just returned to California and with the full impact of jet lag raging, my thought processes are, at best, strangely fragmented.
On my first day back, and reflecting on my new role as a full-time cook together with the realization that the kitchen is now my office, I decided it was time to reorganize this space, and hit the ground running. This energetic start proved to be somewhat optimistic. With cupboards emptied and expired items put to one side, it became apparent that this restructuring project was definitely a bigger undertaking than I had imagined and should, perhaps, have been scheduled for another day.
Whoever designed my kitchen was certainly not a cook; this is obvious in the strange configuration of storage units. To start with, there are virtually no drawers, rather, lots of thin, high, super deep cupboards. Fine for my 6’ 7” husband, but not for me! In order to locate specific ingredients, I often find myself either perched on kitchen steps or kneeling on the floor delving headfirst into a cupboard, flashlight in hand. What a sight!
I can’t, however, blame the kitchen designers for all the accumulated kitchen equipment that I have had to leave in the UK and that now seems essential: chinois, knives, new cookbooks and a medley of kitchen gadgets.
Moaning aside - many apologies - now that I have started to reorganize the piles of ingredients, I am, in fact, very grateful for my quirky kitchen and a space to call my own. And, whilst carrying out this overhaul I was able to quietly plan recipe testing for the next month - think easy midweek meals, a Valentine’s Day menu and….. rice pudding, lots of rice pudding!
Before I proceed to the recipe, here are some extra good things to look forward to:
An updated Substack publishing schedule
Many, many new recipes
A very special announcement!
Chocolate rice pudding
Rice pudding is currently enjoying a resurgence in popularity, and I couldn't be happier. This comforting treat was a staple during my childhood, gracing our table not just for dessert but also sometimes for breakfast and supper. My father makes the most delicious baked rice pudding with brown sugar and cinnamon. For special occasions, he serves the pudding with a dollop of clotted cream. Delicious.
I currently have a rather extensive list of rice pudding recipes I wish to develop, but for now, let’s start with my rich dark chocolate rice pudding that is unapologetically indulgent.
Serves 4
Ingredients
150 g white rice (I used Arborio)
900 ml whole milk
80g 70% dark chocolate, roughly chopped
80g light brown sugar
1 egg yolk
1 tsp vanilla extract
Flaky Salt
To serve
Chopped dark chocolate (70% cocoa solids), extra flaky salty, hazelnuts, mascarpone, condensed milk, yogurt or whipped cream.
Method
Soak rice in cold water for 20 mins and drain.
Place the milk, chocolate, rice, brown sugar and a pinch of salt in a medium, heavy-bottomed pot over low-medium heat. Cover loosely with a lid, and bring to a simmer. Cook for approx. 10-15 mins, stirring occasionally to avoid the rice sticking to the bottom of the pot.
Reduce the heat slightly, remove the lid and continue to cook - stirring often - until the milk has reduced and thickened and the rice is tender (trust the process, the pudding will thicken). This will take approx. 15-20 minutes depending on whether you prefer a thicker or looser consistency.
Remove the pot from the heat and stir in the egg yolk and vanilla. Season with a little more flaky salt according to taste.
Serve warm or chilled.
Notes
Milk to rice ratio. During the cooking process, you may feel there is too much milk. Don’t worry. After testing several versions, I’ve found these are the perfect ratios. However, If you prefer a thicker consistency, simply cook for a few minutes longer.
Customize. Get creative with flavorings. If you have an extra sweet tooth, why not add a teaspoon or two of maple syrup, condensed milk or instead use milk chocolate? You could also add a pinch of cinnamon or cardamom.
Dark cocoa powder vs dark chocolate. After testing several methods, I discovered using a good quality 70% dark chocolate instead of a cocoa powder produces a far richer and creamier rice pudding.
The egg yolk. This addition creates a silky, custard-like texture. You may however, leave this out.
Storage
Refrigerate, in an airtight container, for up to 2-3 days.
Freeze for up to 2 months.
Oh, yes please!
I never really enjoyed rice pudding until recently! Looking forward to more variations of this!