Orange Creamed Rice in Dark Chocolate Cups

• 14 cup short-grain pudding rice
• 2 12 cups milk
• 2 tablespoons honey
• 1 cup cream small orange, zest of, finely grated
• 100 g dark chocolate (good quality, at least 65%)
• 4 cape gooseberries (Physalis)

1. Mix rice with the milk & orange zest in a large saucepan & bring to the boil.
2. Immediately reduce the heat, cover with a tight-fitting lid and simmer VERY gently for 1 hour, stirring regularly.
3. Remove the lid and continue cooking and stirring for around 20 minutes or until the rice is creamy.
4. Add cream & honey and simmer for 5 more minutes.
5. Set the creamed rice aside to cool.
6. Once cooled enough, place in fridge to chill.
7. Melt the chocolate in a bowl over simmering water.
8. Gently dip the physalis in the chocolate then place on aluminium foil to set.
9. With the remaining chocolate, paint 4 paper muffin cases using a pastry brush.
10. You will need 2 coats of chocolate to produce a strong cup.
11. Set aside & allow to cool.
12. For added effect, make the 2nd chocolate coat with white chocolate.
13. Once the creamed rice has chilled, spoon it into the chocolate cups & top with the physalis.
14. For an alternative decoration, you can leave the physalis plain or dip in white chocolate.
15. You can also top with grated chocolate.

shortgrain pudding rice, milk, honey, cream small orange, chocolate, cape gooseberries

Taken from www.food.com/recipe/orange-creamed-rice-in-dark-chocolate-cups-373806 (may not work)