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  • 100 g Round rice
  • 150 g Dark chocolate Mandjari of Valrhona
  • 50 g White chocolate
  • 1 clove Vanilla
  • 1 l Whole milk
  • 50 g Caster sugar
  • 50 g Raisin dry blond
  • 10 cl Liquid cream
  • 1 Yellow lemon


  • Put the grapes in a bowl, cover them with hot water and set aside. Break the chocolates into pieces, separately. Take the lemon peel in a thin ribbon.
  • Pour rice in rain in a large quantity of boiling water, cook for 5 minutes and drain.
  • Pour the milk into another saucepan. Add the zest of lemon and split vanilla pod in half lengthwise. Boil the water. Pour the rice, stir and cook for 20 minutes over low heat. Add the sugar. Turn. Prolong the cooking for 15 minutes. Add the raisins, stir, remove the vanilla bean and the zest.
  • When the rice is cooked, remove it from the heat. Add the cream. Stir. Share the rice in two equal amounts. Put in one half the pieces of dark chocolate and in the other half those of white chocolate. Turn gently until the chocolates have melted. Let cool, then alternate, in cups, dark chocolate rice and white rice. Reserve at least 1 hour before serving.

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