Thursday 9 November 2006
Je suis en retard, en retard; ou peut-être au pays des merveilleuses tartes – Riz au lait au chocolat
[I’m late, very late; or maybe I’m just in wonder(tart)land – Chocolate riz au lait]
A mad tea party, by Arthur Rackham
Time goes by and I suddenly realise that all I’ve been writting about last month are a pie, a tarte and a crostata.
Have I missed something? Was October the month of tart?
There must be something comforting in baking tarts.
The reward of turning simple ingredients such as butter, flour and sugar into a delicious dough, the calmness of kneading it and the reassuring fragrance that fills the entire house.
And indeed, there are – at least for me – few things that make me feel as comfy as tarts do.
A tart seems to be perfect to warm up the cold days autumn is now bringing us.
I guess my current passion for tarts will not stop anytime soon: I can’t wait to recreate the lovely pecan tart I had in Toronto and the pasteis de Belem a sweet friend brought me back from Portugal.
A never-ending tea tart party!
Though, I feel like something will – for a short moment – sooth my tart cravings.
Riz au lait au chocolat
Riz au lait, litteraly milk rice, is the French name for a pudding made of rice cooked in sweetened milk.
It is usually flavoured with vanilla or even cinnamon if one wants to feel warm and cosy.
But I like my riz au lait best when very chocolaty. But then I am the ultimate chocolate lover!
This quite unusual twist brings out – in my humble opinion – the creaminess of the pudding and transforms the rather homely dessert into a luxurious treat.
Riz au lait au chocolat au lait
serves 4
300g milk
60g arborio rice
25g sugar
seeds from 1 vanilla pod
15g butter
100g milk chocolate
Put the milk, rice, sugar and vanilla seeds in a pan and bring to the boil. Reduce the heat to the lowest possible and simmer for 30 minutes or until almost all the milk has been absorbed.
Off the heat, mix in the butter and milk chocolate until melted and combined.
Divide the riz au lait between four ramekins and chill until set (at least 4 hours).
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Thursday 9 November 2006
Mais je suis persuadée que ton riz au lait est exquis ! Je veux bien t’attendre des heures et des heures si la récompense est ce riz au lait au chocolat !
L Vanel said something sweet:Thursday 9 November 2006
Miam!
joey said something sweet:Thursday 9 November 2006
This reminds me of a spanish dish my mom makes called arroz con leche…which I think is basically the same thing…we all love it! Your chocolate one looks heavenly! :)
L said something sweet:Thursday 9 November 2006
mmmmmmm. warm, chocolatey and creamy.
There is a place in NYC that now just serves rice puddings, but I’m betting yours is better.
Pille said something sweet:Friday 10 November 2006
I know I’d love that, and I really like the caramelised almonds on top! I made Pierre Herme’s chocolate rice pudding earlier this year – http://nami-nami.blogspot.com/2006/02/chocolate-rice-anyone.html – and am a convert to chocolate & rice desserts since then:)
Mlle E said something sweet:Friday 10 November 2006
Oh Mon Dieu!
lobstersquad said something sweet:Qu’est-ce que ça à l’air bien!
Ah oui c’est vraiment un dessert du pays des merveilles…
Friday 10 November 2006
that´s a new one. In Spain we put cinammon in rice pudding, nothing else. I would have killed for this one of yours as a child.
Anonymous said something sweet:Tuesday 14 November 2006
This is something I really like a lot but I never tried with chocolate.
Marieke said something sweet:Ciao.
Friday 17 November 2006
Hi Fanny,
michal said something sweet:I just have to express my admiration for this wonderful picture. Stunning composition. Baby blue and chocolate..
Wednesday 29 November 2006
it looks devine! my mom used to mek it for us when we were kids ad sick, it was a special treat and we loved it though we had it warm and not chilled.
keiko said something sweet:Monday 4 December 2006
Hi Fanny – love the new look, soooo sweet :)