Coffee Rice With Godet White Chocolate Liqueur & Dark Chocolate
This is the third recipe in my series of sweet rice concoctions and perhaps the one I like best. The other adult critic in the house agrees too even if he is not so overly excited whenever he learns that it's sweet rice that will conclude our meal. Well, we all have our own preferences. We had to keep this dessert in concealment from our one-year old because it's mainly made with coffee and liqueur. She is not known to stop munching on anything she sets her eyes on in the kitchen and to see us eating this yummy looking chocolate dessert would just devastate her. Our five-year old, on the other hand, was able to convince us for a few teaspoonfuls of it garnished with an exaggeration of chocolate chips.
One idle afternoon, I thought of whipping up something with green tea & chocolate but I saw that I didn't have the proper green tea ingredient so I switched to espresso. Why not? I loved the smell of the house while I was cooking it. The Godet liqueur intensified the nice aroma even more. This is the first time I ever used it for cooking. It had always been an after meal drink. Dark chocolate made the taste rounder. As for the raisins, I wanted something to break the taste to just a small degree. It's actually optional. You can include it or omit it.
The two best known brands for white chocolate liqueur are Godet & Godiva, both Belgian. Godet is white chocolate mixed with cognac. As a drink, it is majestic! When I used it in this coffee rice, the taste change dramatically. It was....wow!
Coffee Rice With Godet White Chocolate Liqueur & Dark Chocolate
Ingredients:Serves 2
- 1 espresso cup of espresso coffee
- 1 cup water
- 3 teaspoons sugar
- 1/2 cup Arborio rice
- 4 tablespoons Godet white chocolate liqueur (or anything similar)
- 1/4 cup raisins, soaked in tepid water, drained & patted dry (optional)
- 1/4 cup dark chocolate chips or flakes
Directions:
- Prepare the espresso in the moka pot or whatever espresso machine you have. You need a quantity of one espresso cup. Mix it with the water & sugar.
- Put the rice in a cooking pot. Add the coffee mixture. Cook the rice on medium - high flame until it boils. When it boils, put the flame at the minimum. Cook partly covered. Stir occasionally to avoid sticking to the bottom.
- After about 15 minutes, add the white chocolate liqueur & the raisins. Cook for another 10 minutes or until the rice looks cooked enough. It should be very creamy, almost liquid because the rice will still be cooking with the heat even if the fire is already off.
- Add the chocolate chips when it's not so boiling hot anymore. Mix well.
- Serve the rice when it's moderately warm. Sprinkle some more chocolate chips on top.
