Chocolate Rice Pudding
(Makes 6 servings)
Amazingly, this is chocolatey and
IBS-safe!
Ingredients:
2 1/2 cups water
1/8 teaspoon salt
1 cup arborio or valencia
short-grain rice
2 1/2 cups plain soy milk
1/2-1 cup unsweetened cocoa
powder
3/4-1 cup sugar
3 Tablespoons cashew or
almond butter
2 teaspoons instant coffee
powder (optional, but deepens the chocolate flavor)
1. In a heavy saucepan, bring
water and salt to a boil.
2. Add rice.
3. Cover and cook over low
heat until rice is quite soft and most of the water has absorbed, 25 to
30 minutes.
4. While rice is cooking, in
a blender combine the soymilk with the minimum amounts of cocoa powder
and sugar, the cashew butter and the instant coffee powder, if using.
5. Process until all the nut
butter is completely blended in, about 1 minute.
6. Taste and add more cocoa
and sugar, if you wish.
7. (Keep in mind that the
flavour and sweetness will be somewhat diminished after the liquid is
cooked with the rice).
8. Stir the chocolate mixture
into the cooked rice.
9. Bring to boil over high
heat (take care, as soymilk easily boils over).
10. Then lower the heat and
cook uncovered at gentle boil,stirring frequently to prevent the rice
from sticking to the bottom of the pot and to break up any skin that
forms on top.
11. Cook until the pudding
thickens and some rice is visable on the surface, 10 to 12 minutes.
12. The mixture will be
fairly soupy, it will thicken as it cools.
Recipe from Derf at Recipezaar.