Rice kheer with chocolate and mandarin

PT1H

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Ingredients

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Imperial

Kheer

Dark chocolate rabdi

To plate

1
First make the kheer. Put the rice in a sieve, rinse under warm running water then leave to soak in a bowl of warm water for 1 hour. Drain well
2
Pour the full-fat milk into a heavy-based pan, add the drained rice and bring to the boil. Reduce the heat and cook for 10 minutes, or until a grain of rice breaks easily when pressed gently between your fingers
  • 500ml of full-fat milk
3
By now, most of the milk should have been absorbed and the mixture will be quite thick
4
Over a low heat, reduce the mandarin juice to half the volume
5
Stir the sugar into the rice over a gentle heat, then pour in the reduced mandarin juice, stir and cook for 3 minutes. Remove from the heat and stir in the cardamom. Leave to cool and then chill. Lastly add the mandarin segments and set aside until needed
6
For the dark chocolate rabdi, scatter the hazelnuts onto a baking tray and bake in a medium oven for 3-5 minutes or until starting to turn brown and crisp. Crush them in a bag with a rolling pin
7
Put the milk and cream in a heavy-based saucepan and bring to the boil. Reduce the heat and cook, stirring constantly, until the mixture has reduced to a third of its original volume
  • 325ml of full-fat milk
  • 100ml of single cream
8
Remove from the heat, stir in the dark chocolate, cocoa powder and crushed hazelnuts, leave to cool. Chill thoroughly
9
To serve, pour the chilled mandarin rice kheer into in a martini glass until ¾ full. Pour over a thin layer of dark chocolate rabdi and garnish with an orange slice
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