Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Water

  2. 1 cup 160g / 5.6oz Uncooked rice*

  3. 1 teaspoon 5ml Mexican cinnamon, ground

  4. 3 teaspoons 15ml Vanilla extract - divided

  5. 3 cups 711ml Milk

  6. 1/2 cup 99g / 3 1/2oz Sugar

  7. 4 oz 113g Mexican chocolate

  8. 1 Gelatin

  9. 1/4 cup 59ml Cold water

  10. 2 cups 474ml Heavy cream

  11. 1/2 cup 99g / 3 1/2oz Powdered sugar

  12. 1 tablespoon 15ml Coffee liqueur

  13. Chocolate sprinkles

Instructions Jump to Ingredients ↑

  1. Combine water, rice, cinnamon, and 1 teaspoon vanilla in 2- to 3-quart saucepan.

  2. Bring to a boil; stir once or twice.

  3. Reduce heat; cover and simmer 15 minutes or until rice is tender and liquid is absorbed. Add milk, sugar, and chocolate to rice mixture; simmer over low heat stirring occasionally until thickened, about 30 minutes.

  4. Soften gelatin in cold water.

  5. Add to thickened chocolate mixture. Stir well. Remove from heat.

  6. Place pan with mixture in bowl of ice water to cool. Whip cream and remaining vanilla at low speed until soft peaks form. Increase speed to high.

  7. Gradually add powdered sugar, continue beating until stiff but not dry. Fold half of whipped cream into cooled rice mixture. Add coffee liqueur to remaining whipped cream.

  8. Spoon rice mixture into dessert glasses; top with remaining whipped cream and sprinkle with chocolate sprinkles.

  9. Refrigerate until set.

  10. *Recipe based on regular-milled long grain white rice. If using other types of rice refer to rice cooking chart.


Send feedback