Chocolate Rice

We wash 1 cup of rice and soak it in water for 15 to 30 minutes maximum.

We drain the rice well without rinsing it again, so as not to lose the starch needed for the recipe.

We spread the rice evenly on a large baking tray.

We dry the rice either under the sun or in open air with a fan until it is completely dry, or in the oven for 15 minutes at 140–150°C (284–302°F).

We heat a generous amount of oil in a frying pan.

We place 1 tablespoon of the dried rice in a fine-mesh strainer, then lower it into the hot oil, stirring constantly until the rice puffs up and turns white.

We drain the fried rice well and place it on a strainer or wire rack to remove excess oil.

We melt 150 grams of plain chocolate over a bain-marie or in the microwave for 1 minute.

We gradually add the melted chocolate to the puffed rice, stirring until all the rice is coated.

We place the chocolate–rice mixture into silicone molds or any shape cutters available.

We press the mixture gently into the molds and smooth the surface.

We leave the chocolate rice in the molds for 10–15 minutes until fully set.

We carefully remove the chocolate rice from the molds and serve.