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 texture, it is gluten-free and pleasantly aromatic. It is the cake for special occasions, and both adults and children will love it.
- Difficulty: Very easy
- Cost: Economical
- 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 tbsps Butter (also lactose-free)
- 1 pinch Ground cinnamon
- 4 tsps Liquor of choice
- as needed 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
- 5 tbsps Unsweetened cocoa powder (gluten-free)
Tools
- 1 Electric whisk
Preparation
In a thick-bottomed pot, pour the rice, add 1/2 cup of sugar, 1/4 teaspoon of ground cinnamon, the liquor, a tablespoon of finely chopped candied fruit, the butter cut into pieces, and the pinch of salt.
Mix the ingredients, add the cold milk and stir again. Transfer to a small burner over medium heat, cover and bring to a boil, stirring only a couple of times. As soon as the milk comes to 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 that of a risotto). It will take about 45-50 minutes
Turn off the heat, add the chocolate chunks and sifted cocoa. Mix until the chocolate is completely melted and combined, as well as the cocoa.
Transfer the mixture to the bowl of a food processor or a soup bowl and let it cool, stirring occasionally.
If desired, you can blend the mixture very coarsely if you want the rice not to be “felt” on the palate.
When the chocolate rice is almost cold, beat the whole eggs and the remaining 1/2 cup of sugar together until the mixture becomes foamy and a very light straw color, almost white.
Preheat the oven to 356°F.
Meanwhile, gradually add the egg mixture to the rice; gently mix with a spatula until they are perfectly combined.
Line a 12-inch mold with parchment paper. Pour the mixture and level it with the back of a spoon. Bake at mid-height in the hot oven for about 60-65 minutes.
To check the cooking of the rice and chocolate cake, pierce it with a long wooden stick that should come out dry; otherwise, cook for a few more minutes. When baking is complete, turn off the oven and remove it without touching it because it will be very fragile. Wait until it is completely cold to enjoy it. I recommend preparing it a day in advance because it needs to “rest” to fully express its flavor and aromas.
