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Recipe

Chocolate Rice Pudding Parfait with Gianduja Whipped Cream & Caramelized Rice Krispies

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Scott Phillips

Servings: 8

The rice pudding can be made up to three days ahead, the whipped cream up to two days ahead. The Rice Krispies will keep for up to a month in an airtight container. Gianduja (pronounced john-doo-yah) is chocolate that’s blended with ground hazelnuts. It can be ordered from www.chocosphere.com.

Ingredients

For the chocolate rice pudding:

  • 3 cups whole milk
  • 2-1/2 Tbs. sugar
  • Pinch salt
  • 1/3 cup raw arborio rice
  • 5 oz. good-quality bittersweet chocolate (I like Valrhona guanaja), finely chopped
  • 4 Tbs. unsalted butter, cut into small pieces
  • 1/2 cup golden raisins, simmered in water until plump and then drained (optional)
  • 1 recipe Cream Cheese Mousse

For the caramelized Rice Krispies:

  • 4 Tbs. superfine sugar
  • 2 Tbs. water
  • 2 cups Rice Krispies

For the gianduja whipped cream:

  • 8 oz. heavy cream
  • 3 oz. gianduja chocolate (or good-quality bittersweet chocolate), chopped

Nutritional Information

      Calories (kcal) : 730
      Fat Calories (kcal): 510
      Fat (g): 56
      Saturated Fat (g): 34
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 15
      Cholesterol (mg): 230
      Sodium (mg): 270
      Carbohydrates (g): 52
      Fiber (g): 0
      Protein (g): 11

Preparation

To make the pudding

  • In a saucepan, combine the milk, sugar, salt, and rice. Bring to a boil over medium-high heat. Cook at a vigorous simmer, stirring occasionally, until the rice is tender but not breaking apart and the pudding is still a little soupy but thicker than cream, about 15 minutes. Stir in the chopped chocolate and butter until well combined; the mixture will thicken. Mix in the raisins, if using. Divide among eight parfait glasses for serving and chill until needed.
  • Meanwhile, make the cream cheese mousse. Spoon equal amounts of the mousse over the pudding in the glasses. Chill until needed, at least 30 minutes.

To make the caramelized Rice Krispies

  • In a 3-qt. or larger pot, bring the sugar and water to a boil over medium-high heat. Boil for 1 minute. Sprinkle the Rice Krispies over the syrup, stirring gently to coat (the mixture will clump). Keep stirring gently over medium high (the rice will separate) until the rice is golden brown (the pan may smoke a bit), 4 to 5 minutes. Remove from the heat and immediately dump the caramelized Rice Krispies onto a baking sheet to cool. When ready to use, break up clumps with your hands.

To make the gianduja whipped cream

  • In a saucepan, bring the cream to a boil. Add the chopped chocolate and whisk vigorously until melted. Transfer to a stainless bowl. Refrigerate, covered, until the cream is well chilled, about 3 hours. Whisk the cream until it forms soft peaks. Chill until needed.

To assemble the parfait

  • Remove the glasses with the pudding and mousse from the refrigerator. Sprinkle on a generous layer of caramelized Rice Krispies and then a spoonful of the gianduja whipped cream. Finish with another sprinkling of Rice Krispies. Serve right away.

Reviews

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Reviews

  • kaurilee | 12/09/2008

    the recipe omits the ingredients and preparation of a vital part of the dish: the cream cheese mousse.Otherwise, I think the caramalized rice crispies would be a bit too sweet for my taste.Abigail j. Dodge's classic rice pudding is to die for. I can't find my magazine with the recipe, but found it here!

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