This recipe is a delicious combination of creamy rice pudding, rich chocolate, and crunchy nuts. It's a perfect dessert for any occasion!
Ingredients
- 100 grams of arborio rice
- 1 liter of plant-based milk
- 100 grams of dark chocolate
- 1 teaspoon of ground cinnamon
- fresh mint leaves
- 50 grams of brown sugar
- 25 grams of cocoa powder
- 50 grams of peeled nuts (almonds, hazelnuts, walnuts)
- 100 grams of currants
Step 1: Grate the chocolate. Mix the milk with cinnamon, sugar, and cocoa powder and bring to a boil.
Step 2: Add the rice and cook for 20 minutes over low heat, stirring occasionally to prevent sticking. Add most of the chocolate and continue stirring until fully melted.
Step 3: Chop the nuts and toast them in a preheated oven at 180C for 10 minutes. Reserve a few and add them to the rice; mix and let it rest for 5 minutes.
Step 4: Divide the chocolate rice pudding into 4 cups or glasses. Add the washed and dried currants, the remaining nuts, and chocolate. Serve with some washed and dried mint leaves.