1-cup long grain rice, 4 oz dark chocolate (70% cocoa), 4 tbsp of Honey, 3 and half cups soy milk, 2 tbs of vanilla extract, half tsp of cinnamon powder, 1/4 tsp of all spice powder, 20 pieces of Brazil nuts crushed or shredded
2 large mangoes, thinly sliced , shaved chocolate white and black or cocoa powder
1 pomegranate, halved and seeded
1-Bring the soy milk and rice to a boil in a sauce pan: add the walnut oil; lower to a simmer and cook for 30 min, until the rice is tender.Add the chocolate,honey, vanilla, cinnamon, all spice and 1/4 of the shredded Brazil nuts. Mix well, transfer mixture to a bowl, and refrigerate. In a blender, puree the pomegranate seeds, and strain for the juice.
2-To serve, sandwich a scoop of chocolate rice pudding between two mango slices, sprinkle with remaining Brazil nut and chocolate shaving; drizzle with pomegranate juice
Food Photography by Lou Manna