Malted-Chocolate Rice Pudding

Preparation

1. For the Pudding Base

   Step 1

   Bring a large saucepan of water to a boil.

   Step 2

   Rinse the rice and add it to the water. Cook for 8 minutes and drain. The rice should be about half cooked.

   Step 3

   Meanwhile, put the milk, malt powder, sugar, and vanilla pod and seeds in a saucepan and bring to a boil over medium-high heat, stirring often. Add the rice and reduce the heat. Simmer until the rice is tender, 9 to 10 minutes.

   Step 4

   Melt the chocolate in a glass bowl in the microwave in 30-second bursts, stirring after each burst, or melt in a double boiler. Stir into the rice.

   Step 5

   Spread the rice out in a baking dish and cover with plastic wrap, pressing the plastic onto the surface. Refrigerate until cold.

2. For the Pudding

   Step 6

   Discard the vanilla pod. Measure out 625g of the pudding base and put it in a large bowl.

   Step 7

   Put the milk and 1 tablespoon of the sugar in a saucepan. Bring to a simmer over medium heat.

   Step 8

   Whisk the yolks with the remaining 3 tablespoons sugar in a medium bowl. When the milk is simmering, slowly whisk about 1/2 cup into the yolks to temper them, then scrape the yolks into the saucepan and cook, stirring pretty much constantly, until the mixture reaches 180°F. Keep an eye on the color of the foam on the surface; when it turns the same color as the mixture, you’re very close to the right temperature. Stir in the chocolate and mix with an immersion blender. Strain over the rice and mix well.

   Step 9

   Whip the cream to medium peaks. Fold it into the pudding with the nibs. Divide the pudding among dessert bowls and refrigerate until chilled, at least 2 hours.

3. To Serve

   Step 10

   Garnish each pudding with a rice cracker.

4. make it simpler

   Step 11

   If you don’t want to make the rice crackers, serve the rice pudding with Cocoa Booty or with Pirate’s Booty dusted with cocoa powder.