Halloween ghost rice puddings
Vanilla rice puddings decorated with chocolate ghost faces and shortbread crumbs.
Active time1 h
Cooking35 min
Total4 hResting : 3 h
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Ingredients
- 700 ml milk
- 4 shortbread biscuits
- 40 g dark chocolate
- 5 ml vanilla extract
- 100 g short-grain rice
- 60 g sugar
Preparation
Rinse the rice and put it in a saucepan with the milk and vanilla. Cook at a gentle simmer for 30 to 35 minutes, stirring often, until the rice is tender; stir in the sugar.
700 ml milk5 ml vanilla extract100 g short-grain rice60 g sugar- saucepan
- colander
Divide between small serving glasses and leave to cool slightly for about 20 minutes, then refrigerate for 2 hours. Crumble the shortbread biscuits and scatter around the edges of the glasses.
4 shortbread biscuits- small serving glasses
- refrigerator
Melt the chocolate and draw two large eyes and a round mouth on the white surface of each chilled rice pudding. Refrigerate for about another 15 minutes to set the decoration.
40 g dark chocolate- saucepan
- piping bag
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration