Servings: 6 to 8
Combining the best elements of Asian porridge (or “congee,” as it’s known in much of the Asian world) and Mexican chocolate-spice combinations, this dessert is complex and darkly dramatic, with its black rice (also known as forbidden rice), dark-chocolate mousse, and scarlet sour cherries.
Ginger juice can be made in a juicer, or by grating a piece of peeled fresh ginger on a rasp grater into a fine-mesh strainer over a bowl. Press the pulp into the bottom of the strainer with a spoon to extract the juice.Soju is a distilled beverage native to Korea. Its taste is similar to that of vodka but slightly sweeter. It is traditionally made from rice, wheat, and barley, and sometimes potatoes. Soju can be found in the sake section of most large liquor stores.Recipe adapted from Moveable Feast with Fine Cooking.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
The dish is absolutely delicious. The black rice porridge was so good I could eat it all day. The cherries with the ginger are the perfect blend of flavors to match with the rich chocolate. Next time I make it,though, I will make a few adjustments:
1. Smaller pan for the mousse. With an 8x8 pan, the mousse was less than 1/2 inch thick, and a taller mousse would help with presentation.
2. I used frozen cherries, and they had so much liquid that the sauce didn't thicken. I will cut down on the volume of added liquids, probably less vodka.
3. I will add a little more chili powder in the mousse or use a hotter one. Its spiciness was lost.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.