Lies never set you free, but the truth will
The truth still matter the proof is in the batter or the pudding
You can tell we eatin good, we gettin fatter -Talib Kweli
I encountered a fundamental question in regard to blogging about food today… “How does one take a photo of chocolate pudding that doesn’t look like shit?” Yea, it’s gross to compare our food to stools, but this is real talk. I don’t have fancy props or camera, which makes this especially more difficult.
Enough about that for now…
When you live in the desert that’s in the middle of a drought you get really psyched about rain. It’s been raining in the surrounding areas but it’s yet to reach our hood. It’s depressing, waiting for rain that never comes… Today we thought it was gonna reach us, so we sat outside to wait.
So yea – pudding and stormy, rainbow skies are how we spent this evening. We missed the rain, but we were still blessed. Always blessed.
I urge you to try this pudding out for yourself. Especially if you don’t have to photograph it. As always, quality of ingredients matters. Check out this awesome grass-fed milk I found at Whole Foods today:
Get on it! Also, our pudding didn’t have much of a rose flavor and I suspect it’s because my rose water isn’t the highest quality. It’s just some stuff I picked up at the neighborhood Indian grocery. If you know of some good stuff, let me know.
Dark Chocolate and Rosewater Rice Pudding
adapted from Bakeless Sweets by Faith Durand
1/2 tablespoon unsalted butter
1/2 cup arborio rice
2 tablespoons cocoa powder
4 cups whole milk
3 tablespoons sugar
4 ounces bittersweet chocolate, finely chopped
1 ounce unsweetened chocolate, finely chopped
1 1/2 teaspoons rose water
1/2 teaspoon vanilla extract
1/4 teaspoon high quality salt
Melt the butter in a large, heavy saucepan over medium-high heat. When it foams, add the rice and stir until it becomes golden and nearly translucent, about three to four minutes.
Stir in the cocoa powder, then whisk in the milk. Bring to a boil, the lower the heat and cook, stirring frequently, for 25 minutes, or until the rice is tender and the milk has reduced to a soupy consistency.
Stir in the sugar and chocolates until they melt and are fully incorporated with the rice. Stir in the rosewater, vanilla, and salt and remove from heat.
Transfer the pudding to a container and cool slightly in the refrigerator before serving.
Best served warm or at room temperature, under stormy clouds in the desert.