In Sicilian dialect, "Risu Niru" means "black rice." This sweet rice dessert is so-called because of the addition of chocolate. It was first made in honor of the Holy Mary of Tindari, an Arab-influenced Madonna with brown skin.
Watch the Pasta Grammar recipe where we make this video here:
Serves 2-3.
For this recipe, you will need:
1 1/3 cup (315ml) whole milk
1/4 cup (50g) sugar
3/8 cup (65g) carnaroli rice
1/4 cup (30g) almonds, chopped
1/2 tsp cinnamon, plus extra for topping
1.75 oz (50g, usually half a bar) dark chocolate
Chopped, candied citron for topping (optional)
Add the milk into a small saucepan and bring to a simmer. Add the rice and cook for as long as directed by the packaging or, better yet, until it is al dente to your taste!
Lower the heat and stir in the chopped almonds, cinnamon and chocolate. When the chocolate melts completely, pour the risu niru onto a small serving dish.
Let it cool completely before topping with candied citron (optional) and a sprinkle of cinnamon.
Buon appetito!