Rice pudding with tangerines and chocolate

Rice pudding with tangerines and chocolate is ideal because it is delicious, healthy and beautiful at the same time. Well, of course, easy enough to complete any meal.

Ingredients

• 80 g basmati rice
• 500 ml milk 1% fat
• juice of 3 large juicy tangerines
• 1 mandarin
• 5 tbsp. l. Sahara
• 0.5 tsp ground cardamom
• tangerine chips or candied fruit for serving
• For chocolate cream:
• 350 ml milk 1% fat
• 100 ml cream, 20% fat
• 60 g dark chocolate
• 20 g hazelnuts
• 1 tbsp. l. cocoa powder without sugar

Directions

1. Fill the rice with warm water and leave for 1 hour. Place the rice on a sieve.
2. Pour the milk into a heavy-bottomed saucepan, add the rice and bring the mixture to a boil over medium heat. Reduce heat, simmer for 15 minutes, or until rice grains can be kneaded between your fingers. Most of the milk should be absorbed into the rice.
3. Boil the tangerine juice to half the original volume over low heat in another saucepan.
4. Add sugar and tangerine juice to the rice. Stir and cook over low heat for 3-4 minutes. Remove from heat, add cardamom, stir. Cool to room temperature. Peel the tangerine and remove the white fibers as much as possible. Take it apart into wedges and stir in the rice.
5. For chocolate cream, fry the hazelnuts in a dry frying pan, 5 minutes. Transfer to a towel, wrap, rub and peel off any remaining husk. Chop the nuts.
6. Combine milk and cream in a heavy-bottomed saucepan and bring to a boil over medium heat. Reduce heat and continue cooking, stirring constantly. Boil the mixture down to a third of the original volume.
7. Remove from heat and immediately add chopped small pieces of chocolate, hazelnuts and cocoa. Stir until smooth and refrigerate slightly.
8. Divide the rice pudding into tall martini glasses (or use another similar dish), filling about 3/4 of the glass. Top with warm chocolate cream and garnish with candied fruits.