Orange Creamed Rice in Dark Chocolate Cups

1. 1

   Mix rice with the milk & orange zest in a large saucepan & bring to the boil.

2. 2

   Immediately reduce the heat, cover with a tight-fitting lid and simmer VERY gently for 1 hour, stirring regularly.

3. 3

   Remove the lid and continue cooking and stirring for around 20 minutes or until the rice is creamy.

4. 4

   Add cream & honey and simmer for 5 more minutes.

5. 5

   Set the creamed rice aside to cool.

6. 6

   Once cooled enough, place in fridge to chill.

7. 7

   Melt the chocolate in a bowl over simmering water.

8. 8

   Gently dip the physalis in the chocolate then place on aluminium foil to set.

9. 9

   With the remaining chocolate, paint 4 paper muffin cases using a pastry brush.

10. 10

    You will need 2 coats of chocolate to produce a strong cup.

11. 11

    Set aside & allow to cool.

12. 12

    For added effect, make the 2nd chocolate coat with white chocolate.

13. 13

    Once the creamed rice has chilled, spoon it into the chocolate cups & top with the physalis.

14. 14

    For an alternative decoration, you can leave the physalis plain or dip in white chocolate.

15. 15

    You can also top with grated chocolate.

* Per serving · 4 servings · Values may vary.

No additional tips available.