When Marx Foods presented us with the challenges for the Integrale Rice Gauntlet, I was primed and ready to go. Round 1 – make a savory risotto recipe of your choice; an easy task for someone who loves risotto. The main challenge was working with a new type of rice, and that was easily worked through.
Round 2 – make a sweet risotto aka rice pudding; which is our current round. Now, I have a challenge. I do not like rice pudding – I seem to be an anomaly though, because everyone else I’ve spoken to loves the stuff.
However, I like a good challenge and I do believe I created a recipe that will make all rice pudding haters into lovers. The one factor that always turned me off was the “gloopy-ness” of rice pudding. I determined if I baked my pudding it would set it just to the point of still being custard-like (no eggs were used, so technically not a custard), but not so runny. Also, throwing a little chocolate into mix wouldn’t hurt things either.
- 2½ cups crushed Biscoff cookies (about 32)
- 2 tablespoons sugar
- 6 tablespoons unsalted butter, melted
- 4 cups whole milk
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon instant espresso powder
- pinch of kosher salt
- 1 vanilla bean, seeds scraped from pod
- ½ cup Integrale rice
- ⅓ cup nutella, homemade if possible
- 3 large egg whites, room temperature
- ¾ cups sugar
- ½ teaspoon pure vanilla extract
- Pre-heat your oven to 350 degrees F.
- In a medium bowl, mix together the crushed Biscoff cookies, sugar and melted butter until the mixture looks like wet sand.
- Pour the crust into a greased 2″ deep tart pan and press firmly on the bottom and up the sides. I like to use the bottom of a small glass to make sure the crust is firmly in place.
- Bake for 8-10 minutes until lightly browned and set. Remove from oven and let cool.
- In a large, heavy bottom saucepan, whisk together the milk, cocoa powder, instant espresso, salt, vanilla beans (and pod) together.
- Add the rice and bring to a boil, reduce the heat to low and keep to a simmer.
- Stir occasionally to keep the rice from sticking to the bottom of the pan, and a film from forming at the top.
- Cook the rice for about an hour until the mixture is thickened, and the rice is tender.
- Mix in the nutella and cook for an additional 10 minutes.
- While the rice pudding is cooking, whisk together the egg whites and sugar in the bowl of your stand mixer.
- Fill a medium saucepan with two inches of water and bring to a boil.
- Place the mixer bowl over the boiling water and whisk the egg white/sugar mixture until the sugar is completely dissolved – about 15 minutes.
- Wipe the moisture from the bottom of the mixing bowl and place in your stand mixer with the whisk attachment.
- Add the ½ teaspoon of vanilla extract and mix on medium until stiff peaks form and the meringue is glossy. Set aside.
- Once the rice pudding is finished, pre-heat your oven to 350 again (or keep it on the entire time.)
- Pour the rice pudding into your Biscoff crust and bake for 10 minutes until set.
- Either pipe or spoon the meringue onto the top of the rice pudding.
- Using your broiler, lightly toast the top of the meringue.
- Let the s’more nutella rice pudding cool 15-20 minutes before removing the outer tart ring to cut and enjoy!
- Store in an airtight container in the refrigerator for 3-4 days.
Marx Foods supplied all of the contestants participating in the Integral Gauntlet with a box of rice for our use.