Not Amused and Chocolate with Francois Rice Pudding with Sautéed Cherries

Only Ted and I are amused by Shane’s new toys. When he chews through one, we buy another. This past weekend, we picked up two new squeaky toys. They are LOUD!

My parents let out an “OH NO!” Every time he starts to chew and squeak.  As Ted and I sit in the other room, we look at each other and share a secret snicker.  It really can be a torturous noise to the ears.  Forget watching television, you won’t hear it.  He’s our boy!

Chocolate with Francois:  Chocolate Rice Pudding with Sautéed Cherries and Cream.

Last month I missed the posting date for Chocolate with Francois. This really bugged me because my good blogger friend Peggy of Pantry Revisited picked the recipe. Bound and determined to make amends, I made this delicious chocolaty rice pudding for my parents, Ted and myself. Yes, I even had some and my mother’s comment was “YOUR eating it as well?!!!” (I never eat dessert) but couldn’t resist. I love rice pudding and had never had CHOCOLATE rice pudding. This was a first. It won’t be a last.

The Pudding (original Francois Payard recipe is doubled, except for the rice which I used the original 1 cup and vanilla beans, detailed below)

• 1 cup Arborio rice
• 2 cups 2% milk
• 1/3 cup granulated sugar
• 2 vanilla beans, split and scraped of seeds (recipe called for one but mine were a bit dry so I used 2) *Use 1 TBS of vanilla extract if you don’t have the beans.
• Zest from one small orange
• ¼ cup Cocoa powder
• 3 large eggs, slightly beaten
• 1 cup heavy cream

The Cherries (I like cherries so I made the entire recipe)

• 2 TBS unsalted butter
• 2 TBS light brown sugar
• 1 can Sour pitted cherries, drained
• juice of one lemon

Directions

Preheat oven to 350 F.

Bring 4 cups water to a boil then add the rice and continue to boil for 5 minutes. Drain through a colander and set aside.

In a saucepan, combine the milk, sugar, vanilla seeds, orange zest and bring to a boil over medium high heat. When the mix has boiled (watch carefully because the milk will rise), remove from heat and immediately add the cocoa powder, whisking until smooth. Stir in rice.

Pour mix into a baking dish, cover with aluminum foil and bake for one hour. Stir every 20 minutes.

Remove the rice from the oven after an hour and add the egg yolks stirring constantly until fully mixed. Cover with plastic wrap, pressing it on the top of the rice pudding so a skin doesn’t form. Allow to cool.

For the cherries, melt the butter in a saucepan over medium high heat and melt until sizzling. Add the brown sugar and stir with a wooden spoon until sugar melts. Add the cherries and cook for 6 minutes. Add the lemon juice and let cool.

To serve:

Whip the cream to soft peaks. Fold half into the cooled rice pudding. Spoon pudding into serving bowls, top with cherries then a glob of whipped cream.

Now, let your mouth go to heaven.

What’s your favorite secret ingredient in rice pudding? Everyone has one.