Prep 1 hr
Cook 30 mins
Pierre Herme with Dorie Greenspan
- 3 3⁄4 cups whole milk
- 1⁄2 cup arborio rice
- 2 1⁄2 tablespoons sugar
- 1 pinch salt
- 2 tablespoons unsalted butter, at room temperature
- 7 ounces bittersweet chocolate, melted (preferably Valrhona Guanaja)
- 1⁄2 cup golden raisin
- Add milk to a heavy-bottomed medium saucepan; add in the rice, sugar, and salt.
- Bring to a boil, stirring frequently—do not walk away, because milk boils over quickly; decrease temperature so that the milk is at a slow, steady simmer.
- Stirring now and then, let the milk simmer for about 12-15 minutes, or until the rice is cooked through (the timing depends on your rice and the strength of your simmer; arborio rice when cooked properly will remain ever so slightly al dente, meaning it will be firm at its center); about ¼ of the milk will have boiled away, and that is fine.
- Remove pan from heat; using a heatproof spatula, stir in the butter.
- When the butter is melted and incorporated, pour a little of this hot mixture into the melted chocolate and stir gently.
- Scrape the chocolate into the pot and stir into the rice mixture, stirring in ever-widening concentric circles and stirring only enough to combine the ingredients.
- Stir in the raisins; then spoon the rice pudding into a serving bowl or individual cups.
- Press a piece of plastic wrap against the surface of the pudding to create an air-tight seal and, when the pudding reaches room temperature, put it in the refrigerator to chill.
- Remove the pudding from the refrigerator about 10 minutes before serving.
- Can be served without a topping or can be paired with caramelized rice krispies, chocolate sauce, vanilla creme anglaise, raspberry coulis, or small cubes of fruit, such as pears or apples sauteed quickly in butter and sugar.