Sticky Mexican Rice
- ⅛ cup unsalted butter
- 1 Tbsp sunflower oil
- 1 red pepper (finely diced)
- ½ red chili pepper (de-seeded and finely chopped)
- 1 ¼ cups Arborio rice
- ⅛ cup dark Rum
- 2 cups water (warm)
- 1 cup 2% milk (warm)
- ½ cup Dark chocolate (finely chopped)
- 0.333 cup superfine caster sugar
- 1 Tbsp parsley (finely sliced)
- 4 sprigs parsley (to garnish)
Melt the butter and sunflower oil together over a medium-high heat until the butter stops foaming. Add the red pepper and chilli and cook for 1 minute. Add the rice and stir to coat well in the butter and oil. Cook, stirring frequently for 2-3 minutes until the grains start to turn translucent.
Add the rum and allow to evaporate almost entirely. Add the water, stir well and allow to evaporate away. Add the milk in small amounts, allowing it to be absorbed before adding more. Continue in this fashion until all the milk has been used up; usually 18-20 minutes.
Remove from the heat, and stir in the chocolate and caster sugar until the chocolate has melted and is well incorporated. Ladle into bowls and garnish with the sliced parsley and sprigs of parsley.