Chocolate rice pudding with Brazil nuts, Mango and Pomegranate

This is a very versatile dessert you can add any flavor you want for the pudding, just be creative!

Serves 4:

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

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