Rice kheer with chocolate and mandarin


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Dark chocolate rabdi

To plate

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
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
By now, most of the milk should have been absorbed and the mixture will be quite thick
Over a low heat, reduce the mandarin juice to half the volume
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
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
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
Remove from the heat, stir in the dark chocolate, cocoa powder and crushed hazelnuts, leave to cool. Chill thoroughly
To serve, pour the chilled mandarin rice kheer into in a martini glass until 3/4 full. Pour over a thin layer of dark chocolate rabdi and garnish with an orange slice
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