Orange Creamed Rice In Dark Chocolate Cups

Total Time: 1 hr 40 mins Preparation Time: 5 mins Cook Time: 1 hr 35 mins

Ingredients

• Servings: 4
• 1/4 cup short-grain pudding rice
• 2 1/2 cups milk
• 2 tablespoons honey
• 1 cup cream small orange, zest of, finely grated
• 100 g dark chocolate (good quality, at least 65%)
• 4 cape gooseberries (physalis)

Recipe

• 1 mix rice with the milk & orange zest in a large saucepan & bring to the boil.
• 2 immediately reduce the heat, cover with a tight-fitting lid and simmer very gently for 1 hour, stirring regularly.
• 3 remove the lid and continue cooking and stirring for around 20 minutes or until the rice is creamy.
• 4 add cream & honey and simmer for 5 more minutes.
• 5 set the creamed rice aside to cool. once cooled enough, place in fridge to chill.
• 6 melt the chocolate in a bowl over simmering water. gently dip the physalis in the chocolate then place on aluminium foil to set.
• 7 with the remaining chocolate, paint 4 paper muffin cases using a pastry brush. you will need 2 coats of chocolate to produce a strong cup. set aside & allow to cool. for added effect, make the 2nd chocolate coat with chocolate.
• 8 once the creamed rice has chilled, spoon it into the chocolate cups & top with the physalis. for an alternative decoration, you can leave the physalis plain or dip in chocolate. you can also top with grated chocolate.