Come on! Do I really need to say anything about this recipe? I could just post it and move on, it’s that good! I have to talk about it though. I just can’t help myself. Rice pudding is comfort food at its best anyway. Add some chocolate and it’s just pure indulgence. I can remember the smell of rice pudding in my home growing up on many occasions. My mom made it as a special treat for us and we loved it!
There is something almost ethereal about vanilla infused raw milk paired with aromatic orange peel and velvety-smooth chocolate that will have you wanting more. This is a recipe you will be making again and again and there’s nothing fake about it.
CHOCOLATE RICE PUDDING
2 quarts raw, organic milk (8 cups)
2 tablespoons organic butter or plain ghee
1 cup arborio rice (I use Lundberg Eco-farmed)
3/4 to 1 cup sucanat, Rapadura or organic evaporated cane sugar (I used homemade vanilla sugar)
1 organic vanilla bean - spilt lengthwise and caviar scraped into milk
zest of one orange
2 tablespoons unsweetened cocoa powder (preferable organic and fair trade)
1 cup organic chocolate chips – semi-sweet or dark – I used semi-sweet (preferably fair trade)
1 1/2 tablespoons orange liqueur (optional) – I left it out the first time and it tastes just as wonderful without it.
In a medium saucepan bring milk, butter sugar, vanilla bean and orange zest to a boil, stirring occasionally and then simmer for 45 minutes to 1 hour (stirring frequently) until thickened and rice is al dente tender.
Remove pan from heat and add cocoa powder, chocolate chips and orange liqueur. Stir after each addition. Let cool until just warm to the touch, stirring occasionally and refrigerate 2 hours or overnight. Serve cold topped with fresh whipped cream.