I had never tasted or tried to make a dessert with rice, even though I really like this grain. The rice and chocolate cake was love at first bite, a very pleasant discovery because it has a soft and moist consistency, is gluten-free and pleasantly aromatic. It’s the cake for special occasions, appealing to both adults and children.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 2 Hours
- Portions: 14 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 1 1/4 cups Short grain rice
- 1 cup Sugar
- 3 1/2 tbsp Butter (also lactose-free)
- 1 pinch Ground cinnamon
- 4 tsp Liqueur of choice
- to taste Candied fruit
- 1 pinch Fine salt
- 4 1/4 cups Milk (also lactose-free)
- 3 1/2 oz Dark chocolate 60-69% (gluten-free)
- 3 Eggs
- 1/4 cup Unsweetened cocoa powder (gluten-free)
Tools
- 1 Electric whisk
Preparation
In a saucepan with a thick bottom, pour the rice, add 1/2 cup of sugar, 1/4 teaspoon of ground cinnamon, the liqueur, a tablespoon of very finely diced candied fruit, the butter in pieces, and the pinch of salt.
Mix the ingredients, add cold milk, and mix again. Place on the small burner over medium heat, cover, and bring to a boil, stirring only a couple of times. As soon as the milk reaches a boil, lower the heat, remove the lid, and wait for the milk to be completely absorbed and the rice to be cooked and soft (the final appearance will be like a risotto). It will take about 45-50 minutes
Turn off the heat, add the chocolate in chunks and the sifted cocoa. Stir until the chocolate is completely melted and mixed, as well as the cocoa.
Transfer the mixture to a food processor bowl or a tureen and let it cool, stirring occasionally.
If desired, you can blend the mixture very coarsely if you wish the rice not to be “felt” on the palate.
When the chocolate rice is almost cold, whisk the whole eggs with the remaining 1/2 cup of sugar until the mixture becomes fluffy and a very light straw color, almost white.
Preheat the oven to 350°F.
Meanwhile, gradually add the egg mixture to the rice; gently mix with a spatula until perfectly combined.
Line a 12-inch mold with parchment paper. Pour the mixture and level it with the back of a spoon. Bake in the middle rack in the hot oven for about 60-65 minutes.
To check the cake’s doneness, insert a long wooden skewer which should come out dry; if not, bake for a few more minutes. Once done, turn off the oven and take it out without touching it as it will be very fragile. Wait until it’s completely cool to enjoy it. I recommend preparing it a day in advance as it needs to “rest” to maximize its flavor and aromas.
