Sweet Pistachio Rice with Chocolate

Ingredients

• 500 ml milk (3.5% fat)
• 200 g rice pudding grains
• 60 g whole cane sugar
• 250 g heavy cream
• 2 egg yolks
• 70 g chopped pistachios
• 100 g dark chocolate
• 12 whole pistachios

Instructions

1. 1.

   Heat the milk in a pot. Rinse the rice pudding grains thoroughly under running water. Add the grains and whole cane sugar to the hot milk and bring to a boil. Simmer for 25 minutes over low heat, stirring constantly so the rice does not burn. The rice should finish thick and still have some bite. Stir in 40 g chopped pistachios and let the pudding cool.

2. 2.

   Stir the cooled rice with 200 g cream and egg yolks. Pour into oven‑proof ramekins and smooth the surface. Bake in a preheated oven at 160 °C (fan 140 °C; gas: level 2) for about 20–25 minutes, then let it cool slightly.

3. 3.

   Meanwhile chop the chocolate and heat it with the remaining cream in a pot over low heat while stirring until melted. Spread this sauce over the rice pudding. Sprinkle with the remaining chopped pistachios and garnish with whole pistachios.