Rice Cloud with Bittersweet Chocolate Sundae

Rice Cloud with Bittersweet Chocolate Sundae Recipe - Georgia

Region / culture: Georgia | Preparation time: 30 minutes | Cooking time: 10 minutes | Servings: 6

Introduction

Rice Cloud with Bittersweet Chocolate Sundae is a delightful and unique dessert that combines the creamy texture of rice pudding with the rich flavor of bittersweet chocolate sauce. This recipe is perfect for those who enjoy a sweet treat that is both comforting and indulgent.

History

This recipe is a modern twist on traditional rice pudding, which has been enjoyed in various cultures around the world for centuries. By adding a decadent bittersweet chocolate sauce, this dessert takes on a new level of sophistication and flavor.

Ingredients

1 envelope unflavored gelatin
1.5 cups skim milk
3 tbsp sugar
2 cups cooked rice
2 cups frozen light whipped topping, thawed
1 tbsp amaretto or other almond-flavored liqueur
0.5 tsp vanilla extract
vegetable cooking spray
2 tbsp sliced almonds, toasted

Bittersweet chocolate sauce

3 tbsp cocoa
3 tbsp sugar
0.5 cup nonfat buttermilk
1 tbsp amaretto or other almond-flavored liqueur

How to prepare

Sprinkle gelatin over milk in a small saucepan; let it stand for 1 minute or until the gelatin is softened.
Cook over low heat, stirring constantly, until the gelatin dissolves.
Add sugar and stir until dissolved.
Add rice and stir until well blended.
Chill until the consistency of unbeaten egg whites.
Fold in whipped topping, liqueur, and vanilla.
Spoon the mixture into a 4-cup mold coated with cooking spray.
Cover and chill until firm.
To serve, unmold onto a serving platter.
Spoon chocolate sauce over the rice pudding.
Sprinkle with toasted almonds.

Bittersweet chocolate sauce

Combine cocoa and sugar in a small saucepan.
Add buttermilk, mixing well.
Place over medium heat and cook until the sugar dissolves.
Stir in liqueur and remove from heat.

Variations

For a dairy-free version, use almond milk instead of skim milk and coconut whipped topping instead of light whipped topping.
Add a sprinkle of cinnamon or nutmeg to the rice pudding mixture for a warm and spicy flavor.

Cooking Tips & Tricks

Be sure to stir the gelatin mixture constantly while cooking to ensure that it dissolves completely.

- Chill the rice pudding mixture until it reaches the consistency of unbeaten egg whites for the best texture.

- Toasting the almonds before sprinkling them on top adds a delicious nutty flavor to the dish.

Serving Suggestions

Serve the Rice Cloud with Bittersweet Chocolate Sundae as a decadent dessert after a special meal. Pair it with a cup of coffee or a glass of dessert wine for a truly indulgent experience.

Cooking Techniques

The key cooking techniques for this recipe include dissolving the gelatin, chilling the rice pudding mixture until firm, and preparing the bittersweet chocolate sauce on the stovetop.

Ingredient Substitutions

If you don't have almond-flavored liqueur, you can use vanilla extract or another type of liqueur, such as rum or brandy. You can also use regular whipped topping instead of light whipped topping.

Make Ahead Tips

You can prepare the rice pudding mixture and chocolate sauce ahead of time and assemble the dessert just before serving. Store the components separately in the refrigerator.

Presentation Ideas

Unmold the rice pudding onto a decorative serving platter and drizzle the bittersweet chocolate sauce over the top. Sprinkle with toasted almonds for a beautiful and elegant presentation.

Pairing Recommendations

Pair this dessert with a glass of port or sherry for a classic combination of flavors. The rich, sweet wine complements the creamy rice pudding and bittersweet chocolate sauce perfectly.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm the rice pudding in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 35g per serving

Fats

Total Fat: 5g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

Calcium: 10% of daily value per serving

Iron: 4% of daily value per serving

Alergens

Contains: Milk, Tree Nuts

Summary

This dessert is a moderate source of carbohydrates and fats, with a small amount of protein. It also provides a good amount of calcium and iron.

Summary

Rice Cloud with Bittersweet Chocolate Sundae is a luxurious and indulgent dessert that combines the creamy texture of rice pudding with the rich flavor of bittersweet chocolate sauce. This recipe is perfect for special occasions or when you want to treat yourself to something sweet and satisfying. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day and I was rummaging through an old recipe box that belonged to my dear friend Margaret. Margaret was known for her incredible cooking skills and had recipes from all over the world. As I flipped through the yellowed cards, my eyes landed on a recipe titled "Rice Cloud with Bittersweet Chocolate Sundae." Intrigued by the name, I knew I had to give it a try.

I remember Margaret telling me the story behind this particular recipe. She had learned it from a chef during a trip to Italy many years ago. The chef had invited her into his kitchen and showed her how to make this decadent dessert. Margaret had always been generous with her recipes and had passed on many of them to me over the years. But this one, she had kept to herself until now.

I decided to make the Rice Cloud with Bittersweet Chocolate Sundae for a dinner party I was hosting that weekend. The recipe seemed complex, with many steps and ingredients I had never used before. But I was determined to give it a try and impress my guests with this unique dessert.

I started by cooking the rice in a mixture of milk, sugar, and vanilla bean. The scent of the vanilla filled my kitchen, transporting me back to my childhood when my own grandmother used to make rice pudding for me. As the rice simmered on the stove, I began to prepare the bittersweet chocolate sauce. The rich aroma of the chocolate wafted through the air, making my mouth water in anticipation.

Once the rice had cooked and cooled, I whipped up some egg whites until they formed stiff peaks. I gently folded the egg whites into the rice mixture, creating a light and fluffy cloud-like texture. I spooned the mixture into individual ramekins and placed them in the refrigerator to set.

As the Rice Clouds chilled, I prepared the bittersweet chocolate sauce. I melted the chocolate with a touch of cream and a splash of rum, creating a silky smooth sauce that would pair perfectly with the light and airy rice pudding. The combination of flavors and textures was sure to be a hit with my guests.

When it was time for dessert, I removed the Rice Clouds from the refrigerator and drizzled them with the warm bittersweet chocolate sauce. The contrast of the cold, creamy rice pudding and the warm, decadent sauce was simply divine. My guests oohed and aahed as they took their first bites, savoring the complex flavors and luxurious mouthfeel of the dessert.

I knew then that this recipe would become a staple in my repertoire. It represented everything I loved about cooking - the joy of discovering new flavors and techniques, the satisfaction of creating something beautiful and delicious to share with others. And every time I made the Rice Cloud with Bittersweet Chocolate Sundae, I would think of Margaret and the chef in Italy who had inspired this culinary masterpiece.

As I sit here now, looking back on that fateful day when I found the recipe that would become one of my favorites, I am filled with gratitude for all the wonderful people and experiences that have shaped my culinary journey. Cooking has always been a way for me to connect with others, to express my creativity and passion, and to savor the simple pleasures of life. And for that, I am truly grateful.