Rice kheer with chocolate and mandarin
This chocolate and mandarin kheer recipe from Vineet Bhatia is a twist on an Indian rice pudding. The big difference is that Vineet has mixed it up so that this Indian dessert it is full of remarkable flavours and textures that work brilliantly.
Ingredients
Kheer
- 75g of basmati rice
- 500ml of full-fat milk
- 5 tbsp of granulated sugar
- 3 Mandarin oranges , juiced
- 1/2 tsp ground cardamom
- 1 mandarin, flesh cut into small segments
Dark chocolate rabdi
- 2 tbsp of whole hazelnuts
- 325ml of full-fat milk
- 100ml of single cream
- 50g of 65% dark chocolate , chopped
- 1 tbsp of cocoa powder
To plate
- 1/2 Mandarin orange , segmented
Method
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
- 75g of basmati rice
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
- 5 tbsp of granulated sugar
- 1/2 tsp ground cardamom
- 1 mandarin
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
- 2 tbsp of whole hazelnuts
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
- 50g of 65% dark chocolate
- 1 tbsp of cocoa powder
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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Rice kheer with chocolate and mandarin
