Today I want to offer you a delicious recipe, the pistachio and chocolate rice cake, a delightful flourless dessert with a creamy texture and a crunchy contrast from the pistachios that gives it a really good and unique flavor. There are several versions of the rice cake, I chose to use the combination of pistachios and chocolate, which I love, and I personally find it really delicious and successful. But now let’s see together how to prepare this delicious pistachio and chocolate rice cake in the following recipe.
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 20 Minutes
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Electric oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 1/4 cups Arborio rice
- 3 cups plant-based milk (or regular milk is also fine)
- 1 1/4 cups water
- 1 cup sugar
- 2 eggs
- 1/3 cup unsalted pistachios
- 3.5 oz dark chocolate
- 3/4 oz toasted hazelnuts
- 2 teaspoons cinnamon
Steps
Start preparing your pistachio and chocolate rice cake by pouring water and milk into a large pot with 1/2 cup of sugar and the cinnamon. NOTE: instead of diluting with water, you can also use 1L of milk if you want for cooking the rice. Bring to a boil and pour in the rice, allowing it to cook over medium heat until all the liquid has been absorbed. Be sure to stir often to prevent the rice from sticking to the bottom of the pot.
At this point, pour the rice into a container and let it cool completely. After this time, whisk the eggs with the remaining sugar until you get a puffy and foamy mixture. Now chop the pistachios, hazelnuts, and chocolate into pieces. Then pour the eggs into the container with the rice, add about 3/4 of the hazelnuts, chocolate, and pistachios, and mix everything well.
Now wet and squeeze a sheet of parchment paper and line a 9.5-inch pan. Pour the mixture and level it well. Then sprinkle the remaining pistachios, hazelnuts, and chocolate over the surface of your rice cake and bake in a preheated oven at 350°F for about 45-50 minutes.
Once ready, let your pistachio and chocolate cake cool completely before transferring it to a serving plate, as it will be quite soft when just taken out of the oven.
You can try different variations of the rice cake; in fact, besides pistachios, you could use almonds or enrich it with cocoa or citrus zest. It’s a delicious and very versatile dessert. In short, you can flavor the rice cake according to the time of year.
If you love rice desserts, I also recommend my RICE PUDDING with kiwi sauce, very delicious.
Saby recommends…
The rice cake should be consumed within a couple of days, and I recommend storing it in the fridge.
