Brownies with black venere rice

Brownies with black venere rice

Brownies al riso venere

By
From
The Italian Baker
Makes
16

I came up with the idea of adding black Venere rice while thinking about two of my favourite ingredients: chocolate and rice. Riso Venere is a type of black rice created in Italy in 1997 from a hybrid of Chinese Black rice and a variety from the Pianura Padana region in the north of Italy. The result is a nutty tasting, bread-scented rice, available in delicatessen shops all over the world. These decadent and exotic brownies are fudgy but still retain a cakey texture. And did I mention that black Venere rice is a good source of fibre? Cool, huh?

Ingredients

Quantity Ingredient
350g unsalted butter, at room temperature, plus extra for greasing
180g black venere rice
150g good-quality dark chocolate, cut into small chunks
450g caster sugar
200g good-quality cocoa powder
6 eggs
200g plain flour, sifted
pinch salt

Method

  1. Preheat the oven to 180°C. Butter the base and sides of a 30-cm square cake tin or two 15-cm tins, 8cm deep.
  2. Rinse the rice under cold water then place it in a pan with double its volume of water and cook for 40 minutes or until the rice is actually overcooked (so that it won’t turn crisp during baking).
  3. Put the chocolate in a heatproof bowl and melt either in a microwave or over a pan of simmering water (making sure the bowl isn’t touching the water). Stir, then set aside and leave to cool at room temperature.
  4. In a bowl of a stand mixer, or using electric handheld beaters and a mixing bowl, beat the butter and sugar together until pale and fluffy. Add the cocoa powder and beat on a slow speed until it is incorporated.
  5. Beat in the eggs, one at a time, then add the cooled melted chocolate and beat. Now add the flour and salt and beat only until it is incorporated; do not overwork the mixture. Finally, stir in the cooked rice using a large spoon or spatula. Pour the batter into the tin/s and bake for 30–35 minutes, until a skewer inserted in the middle comes out slightly smeared – the brownies need to seem slightly undercooked in order to be fudgy.
  6. Leave to cool completely in the tin/s before cutting into squares.
Tags:
baking
cakes
biscuits
Italian
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