The black rice pudding Messina style, made with chocolate, is a healthy and delicious dessert, perfect for the snack of the little ones, but also as an original dessert at the end of a dinner with friends. You can also use leftover boiled rice, and recycle it into a simple and good dessert. The secret is to use high quality chocolate, better if dark with a minimum percentage of cocoa of 60%.
Ingredients and type of rice for black rice messina style
As for the type of rice, You can pick any: Carnaroli, Dwarf Vialone, Arborio, Original, Rome, even a long-grained aromatic rice, like Basmati or Jasmine, if you want the cake to have a different scent from the usual. And then orange peel, cinnamon and toasted hazelnuts or almonds. To make the recipe more modern I serve it in single-portion glasses and add a little’ of whipped cream.
In Sicily the so-called 'black rice'’ is a Sicilian and Messina recipe of clear Arabic inspiration: my grandfather Giovanni was very greedy and prepared it every winter. Together with Sicilian grape mostarda. He also often added pieces of candied oranges, that give this rice pudding an even more aromatic and Sicilian taste.
As for the Sicilian arancini, it is important that the rice is not overcooked: must absorb the milk but remain al dente. My grandfather didn't prepare it in single-portion glasses. He poured it into a plate and, When cold, he cut it into slices and served sprinkled with walnuts and cinnamon. When I was a child in some ice cream parlors in Palermo there was also black rice ice cream. A real treat of yesteryear.
Some time ago I prepared this dessert also in a gourmet version, What spicy risotto with dark chocolate with dried fruit praline. this is also a recipe to try. Like that of the sweet chocolate arancini.
250 grams of rice
1 litre of full cream milk
100 grams of sugar
150 grams of dark chocolate
20 grams of bitter cocoa
a pinch of fine salt
Orange Zest, to taste
cinnamon powder, to taste
120 grams of walnuts, chopped almonds or hazelnuts
whipped cream to decorate the cake, to taste
30 milliliters of Maraschino or Strega (Optional)
The black rice Messina style is very easy to prepare. Let's start by toasting the hazelnuts (almonds or walnuts if you prefer) in the oven or in a pan, then chop them coarsely. In a large pot bring the milk with the sugar to a boil, add the rice and cook until the rice has absorbed the liquid. Remember to stir every now and then, so that the rice does not stick to the bottom.
If the rice at the end of cooking still seems too al dente, you can add a little more water or warm milk. Be careful though: rice must not be overcooked. Add the sifted bitter cocoa and chopped dark chocolate. Stir until the chocolate is completely melted, then add the grated orange peel, cinnamon and a part of the toasted and chopped hazelnuts. Add a little liqueur, If you like. The final result must be creamy, also because then the cake will tend to dry.
Pour the black rice messina alla in single-portion glasses or in a serving dish (if you want to follow the tradition and then cut it into slices). Sprinkle with a little cinnamon and allow to cool completely. Refrigerate. Before you taste, complete the dessert with a tablespoon of semi-whipped cream. Decorate with cinnamon and hazelnuts or other toasted dried fruit. Bon appétit!