Sicilian Cuccia with Almonds and Chocolate

Ingredients

• 1 cup (200g) Arborio rice 1 cup (200g) Arborio rice
• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (235ml) heavy cream 1 cup (235ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract 1/2 teaspoon almond extract
• 1/2 cup (75g) chopped dark chocolate 1/2 cup (75g) chopped dark chocolate
• 1/2 cup (60g) toasted almonds, chopped 1/2 cup (60g) toasted almonds, chopped
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 50g, 20g
• Protein: 8g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the Arborio rice under cold water to remove excess starch.
2. 2.
   In a large saucepan, combine the rinsed rice, milk, heavy cream, sugar, vanilla extract, almond extract, and salt.
3. 3.
   Bring the mixture to a boil over medium heat, stirring occasionally to prevent sticking.
4. 4.
   Reduce the heat to low and simmer for about 20-25 minutes, or until the rice is cooked and the mixture has thickened.
5. 5.
   Remove the saucepan from heat and stir in the chopped dark chocolate until melted and well combined.
6. 6.
   Let the cuccia cool for a few minutes, then transfer it to serving bowls or individual dessert cups.
7. 7.
   Sprinkle the chopped toasted almonds on top of each serving.
8. 8.
   Refrigerate for at least 2 hours, or until chilled and set.
9. 9.
   Serve cold and enjoy!

Treat your ingredients with care...

• Arborio rice — Rinse the rice thoroughly to remove excess starch before cooking to ensure a creamy texture.
• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
• Toasted almonds — Toast the almonds in a dry skillet over medium heat until they become fragrant and lightly golden. Be careful not to burn them.

Tips & Tricks

• For a twist, you can add a splash of Amaretto liqueur to the cuccia for an extra layer of flavor.
• If you prefer a smoother texture, you can blend the cuccia mixture in a blender or food processor before chilling.
• Feel free to adjust the sweetness by adding more or less sugar according to your taste preferences.
• Serve the cuccia with a dollop of whipped cream or a sprinkle of cocoa powder for an elegant presentation.
• Leftover cuccia can be stored in the refrigerator for up to 3 days.

Serving advice

Serve the Almond and Chocolate Cuccia chilled in individual dessert cups or bowls. Garnish each serving with a sprinkle of cocoa powder or a drizzle of chocolate sauce for an extra touch of decadence.

Presentation advice

To enhance the presentation, you can top each serving with a few whole toasted almonds and a dusting of powdered sugar. Serve on a decorative dessert plate or tray for an elegant display.