Author: Dominique Ravenel Serves: 10 Time: 1h30′
This recipe can be made at any time simply replace water with milk to make chocolate
- 500g of rice
- 2l coconut milk ( is sold in 1 l brik)
- 1 litre of black chocolate
- 250g of sugar
- green lemon Zest
- graped muscade
- One vanilla pod
Chocolate cooking for a liter of chocolate
- 250g of black chocolate
- 1 l of milk (on the Holy Friday we replace it with water)
- 1 sachet of vanilled sugar
Break the chocolate in small pieces in a saucepan with 4Cs of water.
When chocolate is softened add vanilled sugar as soon as chocolate forms a smooth paste, the liquid (water or milk) is gradually poured by whipping.
Let heat a little over low heat Cook rice add lemon zests and coconut milk from the cinnamon vanilla.
Put on fire for 20 minutes.
When the mixture ends add the chocolate. Mix and cook over low heat for 25 to 45 min.
Smell a lot and taste for sugar. Allow gently to stir regularly to avoid rice sticking to the bottom of the pot.
Your diridou must remain creamy. Let cool before you eat