Black Sicilian Chocolate Rice
Black Sicilian Rice is typically made to honour the Tindari Madonna.
Local legend tells that the lagoon was created after a pilgrim who came to see the Madonna refused to pray to the Madonna because she was black. The woman accidentally dropped her baby into the ocean and the Madonna made the land rise to save the baby. The sands of Marinello have taken shape of the profile of the Madonna.
- Prep Time 5 Minutes
- Cook Time 40 Minutes
- Total Time 45 Minutes
- Serves 4 People
- Calories 375 kcal
Ingredients
- 500g of rice
- 1 litre of milk
- 250 cl of water
- 200g of caster sugar
- 150 grams of almonds
- 150g of chocolate
- 50 grams of cocoa
- Cinnamon, vanilla and orange zest
Instructions
- Toast the almonds and set them aside
- Melt the chocolate and cocoa in a little milk over a very slow fire
- Bring the rest of the milk and water to a boil
- Add the chocolate cream, rice and sugar
- Stir regularly
- Add the vanilla and cinnamon and zest
- When the rice sets, add the toasted almonds
- Transfer the rice on a tray
- Let it cool down before serving
Notes
Black Sicilian Rice is a true show. It often comes topped off with candied fruit.Much of the outcome depends on the chocolate used. Go for dark, fondant chocolate. Use whole rather than skimmed milk.Use organic oranges. The peel is specially vulnerable to pesticides. In alternative use 4cl of tripe sec.This dish honours two saints. Madonna of Tindari . The Tindari Madonna was after all black. Nigra Sum Sed Formosa. Which translates as I'm black yet beautiful. And Saint Lucy because on December 13th you're not supposed to eat wheat.None of both prohibits to serve this delicious desserts on any other day.
