Chilled Creamed Rice with Espresso Jelly

Serve: 4
Preparation time: 10 minutes
Cooking time: 45 minutes, plus chilling time
Program:   Manual temperature 95, time 45 minutes

Ingredients:

• 500ml Milk
• 70g sugar
• 85g Arborio rice
• 2 cardamom pods
• ½ vanilla pod split in half

To Serve:

• 40g dark chocolate chopped
• 200ml espresso coffee
• 1 leaf gelatine

Method:

1. Put all ingredients into the glass bowl. Cover with the lid.
2. Select “manual program”. Set the temperature of 95°F and time to 45 minutes. Press the On/Off button to start.
3. During cooking, press the blending button occasionally and hold for a few seconds.
4. Soak gelatin leaf in cold water.
5. Prepare espresso coffee. Squeeze excess water from gelatin and put into coffee to dissolve. Set aside to cool.
6. During the last 35 minutes, remove the measuring cup from the lid.
7. When finishes, switch off and remove the lid. Set aside for 10 to 15 minutes.
8. Once the rice is slightly cooled, remove the cardamom and vanilla. Add chocolate and stir a bit. Do NOT stir until melted.
9. Pour the pudding into four glasses. Put in the fridge to cool.
10. Once cooled, pour espresso jelly on top of each glass. Put in the fridge again and fridge until the jelly is set.