A Modern Twist on an Ancient Elixir
Journey back in time with a dessert that captures the soul of Mexican chocolate. This isn’t your average rice pudding; it’s a creamy, decadent experience where the deep bitterness of dark chocolate, the warmth of cinnamon and vanilla, and the slow, gentle heat of ancho chili come together in perfect harmony. It’s comfort food with a bold, sophisticated edge.
Prep Time
10 minutes
Cook Time
40 minutes
Servings
4-6
Cuisine: Mexican Fusion | Diet: Gluten-Free | Skill Level: Beginner | Cost: Affordable
Ingredients
- 1 cup Arborio rice
- 4 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 4 oz (120g) high-quality dark chocolate (70% or higher), finely chopped
- 1 cinnamon stick
- 1/2 vanilla bean, split lengthwise, or 1 tsp vanilla extract
- 1/4 to 1/2 tsp ancho chili powder, to taste
- 1/4 tsp salt
👨🍳 Chef’s Tips
- For a more intense flavor, lightly toast the ancho chili powder in a dry pan for 30 seconds until fragrant before adding it to the pudding.
- Don’t rush the cooking process. A slow, gentle simmer is essential for achieving the creamiest texture without scorching the milk.
- If you prefer a less intense chili heat, start with 1/4 tsp and add more to taste. The heat should be a subtle warmth at the back of your throat, not an overpowering spice.
Preparation
- Measure all your ingredients. Finely chopping the chocolate now ensures it will melt smoothly and evenly into the hot pudding later without seizing. Scrape the seeds from the split vanilla bean pod; this is where the most intense flavor resides.
- Rinse the Arborio rice in a fine-mesh sieve under cold water for about 30 seconds. This removes excess surface starch, which helps prevent the pudding from becoming overly gummy, aiming for creamy instead of sticky.
Cooking
- In a heavy-bottomed saucepan, combine the rinsed rice, whole milk, cinnamon stick, vanilla bean pod and seeds, and salt. Bring the mixture to a gentle simmer over medium heat, then immediately reduce the heat to low.
- Cook for 30-35 minutes, stirring every few minutes to prevent the rice from sticking to the bottom. This frequent stirring is key; it agitates the rice, encouraging it to release its starches, which naturally thickens the pudding.
- The pudding is ready for the next step when the rice is tender and the mixture has thickened considerably, resembling a creamy porridge. You should be able to draw a line through it on the back of a spoon. Remove the cinnamon stick and vanilla pod.
- Remove the pan from the heat. Immediately add the chopped dark chocolate, sugar, and ancho chili powder. Stir continuously until the chocolate is completely melted and the pudding is glossy and uniform in its deep brown color.
- Stir in the heavy cream. This adds a final layer of richness and creates a velvety mouthfeel. Let the pudding sit for 5 minutes to allow the flavors to meld.
Serving
Serve warm in individual rustic bowls or mugs. For a beautiful presentation, garnish with a few delicate dark chocolate shavings and an extra-light dusting of ancho chili powder. The warmth enhances the aroma of the spices.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pudding will thicken as it chills. Reheat gently on the stove or in the microwave, adding a splash of milk to restore its creamy consistency.
| Nutrient | Amount |
|---|---|
| Calories | 410 kcal |
| Protein | 9g |
| Carbohydrates | 55g |
| Fat | 18g |
An Unforgettable Fusion of Comfort and Spice
Each spoonful offers a complex journey, from creamy sweetness to deep cocoa bitterness, finishing with a gentle, lingering warmth. This dessert is a testament to how ancient flavors can be reborn into something truly special and modern.
Tags: Chocolate Rice Pudding, Mexican Dessert, Spiced Pudding, Chili Chocolate, Fusion Recipe
Hungry for more?
For more delicious northern recipes, check out our Melgund: Come Eat With Me Cookbook! Serving the communities of Dyment and Borups Corners in Melgund Township, Northwestern Ontario. This digital literacy and food security program is supported by Art Borups Corners and Melgund Recreation, Arts and Culture.
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