Rice Pudding with Chocolate-Tahini Sauce and Black Sesame Praline
Complex and well-balanced, this pudding puts an interesting twist on a comfort-food classic. If you don’t have time to make the sauce and praline, no worries. The pudding is delicious on its own.
Servings
8servings
Servings
8servings
Ingredients
Rice Pudding
Chocolate-Tahini Sauce
Black Sesame Praline
Instructions
Rice Pudding
  1. Rinse the rice under cold running water, put the rice in a medium saucepan and cover with water. Add the salt then bring to a boil. Reduce the heat to medium-low and cook for 10 minutes. Drain.
  2. Rinse out the saucepan then pour in milk, sugar, and cardamom. Bring to a boil, stirring to dissolve the sugar. Keep a close eye on it as milk will boil over quickly. Lower the heat, then stir in the rice. Cook at medium-low for 30-40 minutes, stirring frequently, until the pudding is a bit thickened and most of the liquid has been absorbed.
  3. Remove the cardamom pods and stir in the vanilla and orange blossom water. Scrape the pudding into a bowl and then cover and refrigerate until cold. It will keep up to four days.
Chocolate-Tahini Sauce
  1. In a small saucepan, stir together the first four ingredients.
  2. Bring to a boil, then add the chocolate and tahini, stirring until smooth. Let sit for several hours, until thickened. It will keep in a covered container in there refrigerator for up to 10 days.
Black Sesame Praline
  1. Put water and sugar in a medium saucepan and heat over low heat until sugar dissolves, about 2 minutes. Turn up heat to medium-high and cook until the mixture is a deep caramel color, about 5 minutes. Working quickly, stir in sesame seeds then pour into foil-lined cookie sheet. Let sit 30 minutes, then break into pieces. The praline should keep in an airtight container at room temperature for several months.
To Assemble:
  1. Spoon pudding into glasses or bowls, then top with chocolate sauce and a few shards of praline. Serve immediately.