Rice Pudding With Chocolate, Chili And Ginger - cooking recipe

Ingredients

7 oz dark chocolate, chopped
1 inch piece ginger, peeled
1 tbsp butter
3 None red chilies, halved and deseeded
2/3 cup arborio rice
2 cups milk
1 tbsp sugar
4 tbsp coffee liqueur

Preparation

Melt 1.75 oz chocolate in a bowl above a pan of gently simmering water. Spread in an even layer over 4 strips of parchment paper, then lay then strips over the handles of 4 wooden spoons, arranged in a row. This should create waves in the chocolate. Allow to cool.
Slice 4 slices from the ginger and finely chop the rest. Heat the butter in a saucepan, add the ginger slices and chili and fry for 2-3 mins, turning. Remove from the pan.
Add the rice and diced ginger to the pan and saute for 3-4 mins. Stir in half the milk and the sugar and simmer, stirring, for 12-15 mins. Gradually pour in the remaining milk and continue to cook until the rice is tender. Stir in the remaining chocolate and the coffee liqueur. Divide among 4 bowls and garnish with the fried chili and ginger. Serve garnished with the chocolate waves.