We all know how good a rice pudding can be, and we also know how well caramel and chocolate go together. However, do we know how rice pudding, chocolate and caramel go together? We believe we do know that, and that’s why we decided to dedicate a dish to this combination and to share the recipe with you. Despite there being three elements to this dish, the preparation is so easy that you won’t believe it, and I honestly hope you’ll give it a try.
For the gingerbread caramel:
6 tbspgranulated sugar
1⅓ tbspwater
1⅓ tbspoat milk
1⅓ tbspsoy yogurt
¼ tspgingerbread spice mix
For the chocolate sauce:
½ cupoat milk
2 tbspcocoa powder
1 tspcornstarch
2 tbspbrown sugar
For the rice pudding:
3 cupnon-dairy milk
3⅓ tbspbrown sugar
½ cuppudding rice
3 stripslemon zest
Instructions
- For the caramel, place a saucepan over a medium heat, add in the sugar and the water, and bring to a boil. Every now and then gently shake the pan using circular motions so that the temperature of the liquid rises uniformly. Once the syrup has reached an amber colour, turn off the heat. Caramel bubbles quite violently, so make sure to use a glove when mixing, or to wrap your hand into a kitchen towel.
- On the side, mix the yogurt with the milk and the spices, add it into the pan and start stirring immediately to obtain the caramel.
- For the chocolate sauce, mix all the ingredients together, pour them into a saucepan, turn on the heat on medium and start stirring. Stir constantly until the liquid reaches the boiling point and then turn off the heat.
- For the rice pudding, pour the milk into a saucepan followed by the sugar, the rice and a few strips of lemon zest. Stir well to combine.
- Turn on the heat on high and bring the liquid to a gentle simmer. Once the liquid begins to simmer, start counting the cooking time.
- Gently simmer the rice for 30-40 minutes, stirring every now and then. During this time the liquid will be absorbed and the rice will end up perfectly cooked.
- Once finished, spoon the rice into the desired serving dish and drizzle it with both the caramel sauce and the chocolate sauce.
Substitutions and Tips
- If you don’t have the gingerbread spice mix, you can make a phenomenal one by mixing the following spices: 1½ tsp ground ginger, 1 tsp ground cinnamon, ¼ tsp ground allspice, ¼ tsp ground cloves, ¼ tsp ground nutmeg.
- If pudding rice is not available, risotto rice works just as well.
- Feel free to use any non-dairy milk you prefer for this recipe.
- The sugar can be substituted with any other preferred variety of sugar.
Yield, Times and Info
Makes: 4 servings
Preparation Time: 10m
Cooking Time: 60m
Total Time: 1h 10m
Storage Times: Keeps for 3 days in the fridge
Preparation Time: 10m
Cooking Time: 60m
Total Time: 1h 10m
Storage Times: Keeps for 3 days in the fridge
Nutritional Info
Serving Size: 140g (sauces included) Calories: 270kcal Carbohydrate: 60.5g Starch: 22g Sugar: 35g Fiber: 1.5g Fat: 1.5g Saturated Fat: 0.3g Unsaturated Fat: 1.2g Protein: 4g Sodium: 47mg Water: 73.3g
