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Ingredients
Chocolate Rice Bars
- For the rice layers
- 1 l milk
- 200 grams Arborio rice
- 1 pc Lemon peel
- 1 Vanilla bean
- 4 eggs
- 1 pinch salt
- 2 Tbsps lemon juice
- 80 grams butter
- 70 grams sugar
- For the filling
- 250 grams butter
- 250 grams Dark couverture chocolate
- 6 eggs
- 100 grams sugar
- 1 lemon (zested)
- 1 Tbsp lemon juice
- Puree
- 2 Tbsps cornstarch
For the rice layers: Pour the rice into the cold milk, add lemon zest and the slit vanilla pod and bring to a boil and stir. Cover, turn off heat and let rice sit for about 25 minutes to swell. Allow the rice to cool and remove vanilla pod.
Separate the eggs. Whip the egg whites with salt and lemon juice until stiff. Beat the egg yolks with butter and sugar until fluffy, stir in the rice and fold in the beaten egg whites. Spread half of the batter on a baking sheet lined with parchment paper into a rectangle about 20 x 30 cm (approximately 8 x 12 inches).
For the filling: Melt butter and chocolate while stirring in a heat-proof bowl placed over a pot of simmering water.
Separate the eggs, and whip the egg whites with lemon juice until very stiff.
Beat the egg yolks with sugar, lemon zest and vanilla seeds until fluffy, then slowly stir in the chocolate mixture.
Fold the egg whites into the chocolate-egg mixture. Sift the cornstarch over the mixture and fold in lightly.
Spread the chocolate over the rice layer, and spread the remaining rice mixture on top, making it smooth and flush with the other layers. Bake in preheated oven at 200°C (approximately 400°F) for about 35-40 minutes, until golden brown. Allow to cool, cut into strips and serve.