Valentine’s day merits extra effort and nothing says “I love you” more than a 1/2 hour spent stirring a pot full of creamy rice puffed up with Baileys and an entire bar of chocolate. Who wouldn’t fall in love with this decadent and sultry rice pudding. Topped with Chambord-infused whipped cream, this is one romantic treat that begs to be sucked off of sampling fingers, lavishly licked from spoons and (if this is what gets you going) eaten from places that aren’t made of porcelain.
In your other pot, melt the butter of medium-low heat. Once melted, pour in the rice and stir until it is well coated. Continue stirring for 3 minutes to let the rice soak up some of the butter and then start adding milk…
Pour 1/2 c. of hot milk into the rice and stir and stir and stir until it is all absorbed. Then repeat. Continue slowly cooking the rice this way until all of the hot milk is used up and your rice is tender, chewy and creamy. This process takes about half and hour and you can’t leave the stove during this time. It IS labor intensive but it’s a labor of love and when you taste the result you’ll be glad you made the effort…and so will the other person you made the effort for…
Once the rice is cooked, remove from heat, pour in your chocolate and stir until melted. Serve while still warm, topped with the following whipped delight.
Chambord Whipping Cream
2oz. of Chambord raspberry liqueur
1 small box of 35% whipping cream
2 Tbsp white sugar