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Apricot-Glazed White Chocolate Rice
Pudding with Bitter Chocolate Sauce



 Stonewall Kitchen, LLC
Specialty & Gourmet Foods - Barefoot Contessa Pantry

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since it will be the last thing your guests remember before
they pass out all over the table."

~ William Powell

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La Belle Cuisine


Apricot-Glazed White Chocolate Rice
Pudding with Bitter Chocolate Sauce

The Chocolate Cookbook

by Elizabeth Wolf Cohen, 1992, Crescent Books

10 servings


“The addition of white chocolate to rice pudding transforms a homey
dessert into an elegant one. The apricot glaze and chocolate sauce
are the perfect foil to the sweet, creamy pudding. Soak the raisins
overnight for the fullest flavor.”

3/4 cup golden raisins
3 tablespoons hot water
2 tablespoons apricot brandy or
orange-flavor liqueur
1 cup medium- or long-grain white rice
1 1/2 cups milk
1 cup water
2 tablespoons butter
1/2 cup sugar
6 ounces fine-quality white
chocolate, chopped
3 eggs
2 cups heavy cream
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg

Apricot Glaze
1/2 cup apricot preserves
1 tablespoon orange juice or water
1 tablespoon apricot brandy or
orange-flavor liqueur

Bitter Chocolate Sauce
3/4 cup heavy cream
1/4 cup sugar
3/4 cup apricot preserves
4 squares (4 ounces) unsweetened
chocolate, chopped
2 squares (2 ounces) bittersweet or
semisweet chocolate, chopped
2 tablespoons apricot brandy or
orange-flavor liqueur

In a bowl, combine raisins, hot water and apricot brandy. Leave to
stand at least 2 hours.
In a heavy-bottomed saucepan, combine rice, 1 cup milk, water, butter
and 1/4 cup sugar. Bring to a boil, stirring occasionally. Reduce heat,
cover and simmer 18 to 20 minutes, just until liquid is absorbed.
Meanwhile, preheat oven to 300 degrees F. Butter a 6- to 8-cup shal-
low baking dish or soufflé dish and set aside. In a saucepan over low
heat, melt chocolate with remaining 1/2 cup milk, stirring frequently
until smooth. Remove from heat. In a large bowl, lightly beat eggs, re-
maining sugar 1/4 cup sugar, cream, vanilla, cinnamon and nutmeg.
Slowly beat in melted chocolate until well blended. Stir in the raisins
and any liquid. Stir the egg mixture into the cooked rice mixture until
well blended, then pour into baking dish. Cover with foil.
Set baking dish into a roasting pan. Fill pan with hot water to about half-
way up the side of the dish. Bake 30 minutes, uncover, and bake 15 to
20 minutes longer, until a knife inserted 2 inches from the edge of the
edge comes out clean; center should remain slightly moist. Run sharp
knife around edge of dish to loosen pudding from edge and prevent
center from splitting. Leave to cool 1 hour.
Meanwhile, prepare glaze. In a saucepan over medium heat, melt apricot preserves with orange juice and apricot brandy, stirring until smooth.
Gently spoon over top of pudding to glaze.
Prepare chocolate sauce. In a saucepan over low heat, bring cream, sugar
and apricot preserves to a boil. Remove from the heat and stir in both chocolates all at once until melted and smooth. Press through a strainer
and stir in apricot brandy; keep warm. Serve with glazed rice pudding.

Note: This pudding can be made in individual molds and unmolded for a
more elegant presentation. Butter ten 2/3-cup custard cups or ramekins
and line bottom of each with waxed paper or parchment paper. Butter
paper. Bake 3-5 minutes less than for above recipe. Cool puddings at
least 1 hour; do not glaze. Unmold each pudding onto a plate, remove
paper and top with a little warm glaze; spread evenly. Pour over a little
chocolate sauce and serve remainder separately.


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