Yesterday’s rice: it becomes an anti-gaspi chocolate cream dessert

Got a bowl of rice lying around in the fridge and you’re short of sweet ideas? Good news: this modest base can be transformed into a creamy chocolate dessert, with no mess. In this way, you can turn an everyday staple into a comforting break.

Why recycling is so popular in everyday cooking

This anti-gaspi tip ticks three boxes: simple, quick and economical. Indeed, cooked rice contains starch, a natural thickener ideal for a silky texture. What’s more, preparation takes just a few minutes in the blender, then in the saucepan. The result is a clever dessert that’s ready to personalize to your own tastes.

In terms of texture, the rice starch adds body without adding flour. As a result, chocolate binds better, and cream stays fresher. On the other hand, sufficient mixing is essential to avoid noticeable grains. You can adjust the milk for a lighter texture.

The step-by-step method, inspired by zero-waste trends

Start by finely blending the rice from the previous day with warm milk and melted chocolate. Add a little sugar, a pinch of salt and a dash of vanilla. Pour into a saucepan and whisk over low heat. After 5 minutes, the cream will thicken gently.

“Mix, heat, wait: that’s it.”

Want a firmer hold? Add a level spoonful of cold-dissolved cornflour, then put back on low heat. This helps the chocolate cream to stand up better to unmolding. Leave to cool, then chill before serving.

Food safety and conservation of leftovers

Rice should be cooled quickly after eating to limit microbiological risks. Place in a cool place within 1 hour and store at 4°C. To be on the safe side, eat dessert within 24 to 48 hours. In short, hygiene and speed make all the difference.

• Cool the cooked rice quickly.
• Mix with milk and chocolate.
• Heat until thickened.
• Pour into ramekins.
• Chill for 2 hours.

Before mixing, break up the compact blocks with a fork. This way, the mixture becomes effortlessly smooth. You can choose a vegetable milk, such as almond or oat, for a lactose-free version. The recipe is therefore accessible to all.

When it comes to nutrition, dose the sugar according to the chocolate you’ve chosen. A 70% base requires less than a milk chocolate. Also, serve reasonable portions for a balanced snack. A topping of chopped hazelnuts adds crunch without excess.

Gourmet variations and vegan options

Vary the flavors by adding coffee, cinnamon or orange. Rice goes very well with a hint of grated coconut. For a vegan version, use vegetable margarine and oat milk. That way, the texture remains creamy and faithful.

Elle & Vire – Crème dessert chocolat, pack of 4 x 125 g: a ready-to-use option to tide you over.
Crème dessert chocolat; Chocolate flavor; €0.00: handy when you’re short of time.

Looking for a “pudding” effect? Add a few hydrated chia seeds after cooking. Rice tolerates these additions well, as they add fiber and texture. What’s more, a drizzle of maple syrup on top enhances the bitterness of the cocoa. Serve chilled for a sharp contrast.

Frequently asked questions for a successful cream

What type of rice should I choose? A round grain gives a starchier base. Basmati, on the other hand, also works after a longer blending. Brown rice works, but the texture remains slightly rustic.

My rest is dry: what can I do? Rehydrate it with a little warm milk before blending. Use around 100 g of cooked rice for 200 ml of milk, to be adjusted according to the desired creaminess. In this way, you retain control over the texture.

When to serve this chocolate cream? After a light dinner, it’s perfect. The rice makes you feel full, while the cocoa gives pleasure without heaviness. Last but not least, recycling avoids waste and reduces the cost of homemade desserts.

Professional time-saving tips

Prepare the base the day before and whip it just before serving. In this way, the cream will regain its volume and shine. A quick run in a bain-marie will correct a texture that’s too firm. Rice tolerates these last-minute adjustments well.

Think of the dressing: small glass jars, cocoa nibs, light zest. A veil of fleur de sel will also liven up the chocolate. Serve in individual portions to better manage freshness. Rice becomes the discreet ally of a refined dessert.

To go further without complicating life

Add a handful of cooked fruit, such as pears or bananas. The natural sweetness reduces the added sugar. A dash of espresso concentrates the chocolate flavours. Rice welcomes these pairings without losing its balance.

Cooking for children? Offer a less cocoa-like, milder version. On the other hand, use a fine mix for a smooth texture. The rice goes unnoticed, but adds texture.

Fancy some clever batch cooking? Prepare a neutral base, then flavour when serving. So everyone can choose their own version, from caramel to praline. The rice, simple and practical, invites itself to the table without fuss.

• rice