Arroz con Leche with Mexican Chocolate Ganache

Arroz con leche, (rice with sweetened milk & cinnamon) is something my grandma used to make me when I was little. It's a very simple treat using left over rice for a dessert, or even breakfast.

I wanted to transform this dish but maintain it's soul. I used a custard method instead, and seasoned with freshly grated cinnamon and nutmeg, then finished it off with a chocolate ganache using Mexican chocolate.

I wanted to bring back Mexican chocolate to it's true roots, and take you on a historical journey. Before chocolate was super sweet, and before Mexican chocolate was sweetened chocolate with cinnamon. Balance!

Ingredients: 

Cooked white rice.About 3 cups cooked. Make sure to rinse your rice prior to steaming. You will almost be cooking it twice, and want to maintain it's body. The extra starch will result in a mushy mess, and your custard wont absorb properly. Rinse until the water is clear.

Custard 
4 egg yolks
1 pint/2 cups half and half (or 1 cup milk 1 cup heavy cream)
1/5 cup sugar
2 TBS vanilla extract

In a sauce pan, heat half and half until bubbles form at the edge. Grate in nutmeg and or cinnamon. In a separate bowl, have eggs yolks, sugar, and vanilla. Ladle in 2 oz of heated cream at a time. This is called, tempering. If you pour it all in at once, your eggs will cook too quickly and scramble. Whisk while gently pouring in cream.

In a small baking dish (9x9 or pie dish is fine) add in rice. Pour custard over, and let rest for 20 minutes. You're giving your rice time to absorb half of that custard base.

Bake in preheated oven to 350 F (177 C) for 30 minutes. The edges should be lightly toasted, and custard fully absorbed.

Set at room temperature for at least one hour.

Ganache

6 oz dark chocolate (I used 60%)
Freshly grated cinnamon
pinch of cayenne (for warming sensation, not for spice or heat)
1/2 tsp or so room temp butter. If you do not have butter, you may use canola oil. Adding fat wil give the ganache its glossy finish.
3 oz heated heavy cream

If you're making ganache for a cake, your heavy cream needs to reach 180 degrees. This is prior to boiling point. I wait until the edges start to bubble and foam.

In a separate bowl, add chocolate, spices and fat. Once heavy cream is ready, pour onto the rest of ingredients. Do not stir immediately. Wait about 5 minutes, chocolate will have melted half way. Now stir.

Do not panich if at first you see heavy cream with floating chocolate. This is normal. Continue to stir. Within a minute, you will begin to see a gorgeous, glossy chocolate.

Place about a TBS in center of serving dish, add arroz con leche on top. Dust with cocoa powder.

This dish is slightly sweet. Use milk chocolate if you prefer. My inspiration came from my own sources. Make your inspiration come from yours, and what you prefer.

You may also make a white chocolate ganache, but it is a bit tricky. Same method, only add in butter last while stirring, and do it over a bowl of iced water. White chocolate tends to have a quicker carry over cooking time because of the fat content. (carry over means it continues to cook even though it is off the stove. )

I hope you enjoy this recipe, or found inspiration from it to create your own.

Amber~