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Soft-centered chocolate pudding using rice flour

chris quintana (2)

C
by Greg Howell

hocolate puddings are great for dinner parties. This recipe can be prepared between courses. The ingredients are fairly simple since its basically a souffl mix. The rice flour in the recipe acts as binder, so adding too much flour would make it too heavy. Rice flour is being used to create foods that require starch because of growing allergy problems worldwide tied to the use of wheat flour. Since this pudding is similar to a souffl, its better to overcook it and lose the soft center than to take it out too early and have it collapse.

My own sense of fulfillment comes from being able to make something truly magnificent and present it to friends. Even if you dont grow or prepare every ingredient every single time, an intimate knowledge on how it is done enriches my appreciationway beyond anything that is presented fait accompli in a restaurant or place where I first encountered a food that I particularly like.

Ingredients 100 grams butter (3.5 oz) 200 grams dark chocolate (7 oz) 140 grams granulated sugar (approximately 1 cup) 4 eggs 40 grams rice flour (approximately 1/3 cup) vanilla paste or essence to taste Directions 1. Butter and flour six 200-milliliter (3/4 cup) darioles (small round molds). 2. Melt chocolate and butter together and mix thoroughly until glossy. Take care that the chocolate only just melts as it can split and, if it is too hot when added to the egg mixture, can partially cook the mixture before it is incorporated. 3. Separate the whites from the egg yolks and beat the whites with an electric mixer on high until foam forms.

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Continue to beat as you gradually add the sugar. When you can no longer feel the sugar granules, add the yolks and continue to beat them until incorporated. With a whisk, add the chocolate mix and a teaspoon of vanilla paste. Lastly, whisk in the rice flour. Spoon or pour the mixture into the prepared darioles until they are filled. Bake in a preheated oven at 180 oC (350 oF) for 10 to 15 minutes. Turn off the oven and let the puddings sit for at least 10 minutes before serving. To serve, run a knife between the outer edge of the pudding and the mold, then turn it out onto your serving plate. Dust with confectioners sugar and serve with vanilla ice cream or fresh whipped cream.

Serves 6.

Watch Dr. Howell demonstrate how to prepare this dish in a 7-minute video on YouTube at http://snipurl.com/pudding_rice and see a short note about him in his article Plight of the rice birds on pages 38-39.
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Rice Today January-March 2012