On snow days, when we are all out playing in the white stuff, I come in early to make my boys hot cocoa. Today was a snow day and there was no cow or almond milk in the house. I decided that if it did snow enough for us to sled in, or even just enough for a snowball fight, I wanted something chocolatey and warm for them to come in to enjoy. It’s tradition. So I had to think hard to come up with something that didn’t require milk. There was white rice left from our Christmas/Mayan End of the World Party, cocoa (there’s always cocoa in my kitchen), and the malted milk powder I use to make Diner Flapjacks on occasion. This is the idea that smacked me between the eyes as I stood in front of my open pantry doors. Chocolate Malt Risotto.
Well, the temperature has gone up, the snow is melting and there isn’t enough to play in. But…the mercury is dropping again, the snow is still falling and is rumored to continue through the night. I really hope so. My boys didn’t get to slide around in the snow last winter. The kids in town weren’t able to pull their toboggans to the hill above our home improvement center to careen toward the parking lot head first, as they usually do. It’s been looking like this winter would be just as warm. That silly groundhog didn’t see his shadow this morning, either. That means that this snow storm may provide our last opportunity to make snow angels this season.
My boys haven’t been out to play yet, but since they won’t be able to until tomorrow, as it stands, they have already enjoyed their warm, chocolatey dessert, following a hot bowl of beef stew. The remainder of the pan of risotto I made is chilling for another time.
Ingredients:
2 1/2 c. water
1 1/4 c. white rice
1/2 tsp. Himalayan salt
2 c. hot water
1/2 c. malted milk powder
3 T cocoa powder
1/2 c. turbinado sugar
Method:
Bring the 2 1/2 c. water and salt to a boil in a med. saucepan. Add the rice. Return to a boil.
Reduce heat to a very low simmer and cover.
Cook, stirring occasionally, until the rice is almost thoroughly cooked.
In a separate pan, bring 2 c. water to a boil. Whisk in the malted milk powder, cocoa and sugar.
Reduce heat and continue whisking until the sugar is dissolved and the mixture is lump free. Be careful not to overheat and scorch it.
Remove from heat.
Uncover the rice and increase the burner temperature to around medium. With a wooden spoon, stir in a ladle full of the chocolate malt mixture to the rice until it is absorbed and the rice is thickened.
Continue ladle by ladle until all the malt mixture is absorbed into the rice, stirring constantly through the entire process.
Dish finished risotto into serving glasses and serve warm or chilled.
