200g milk chocolate (150g will do it for most, but Estelle's husband is a fool for that rich chocolate flavor)
~ I'd love to try this recipe with sushi rice! Just think... those imagine the thick morsels drenched in chocolate...)
Pan, wooden spoon, serving size containers (I guess you could use a larger pan and scoop out servings, but the way the rice settles, its nice to have your own little cup. You can use recycled tomato sauce jars or whatever you have around.)
1.Heat the first three over medium heat to melt the chocolate and sugar, and then turn the flame way, way down.
2.Rinse the rice 3 times in warm water for good Iranian sufi love, drain as well as you can wet rice and add to the mix.
3.Heat for about 45 minutes, stirring every 10 minutes or so to keep the rice from sticking together at the bottom
4.Pour into serving size containers and refrigerate to let it cool and set before serving.
Pictures to come!
**Note** whole grain rice kills this recipe...