Riso nero alla messinese (Black Rice)

Riso nero, un dolce tipico della provincia di Messina
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Riso Nero (Riso Niùru or Black Rice) is a typical recipe from the province of Messina that is at its best in Castroreale Terme. This dessert originated as a sign of devotion to the Black Madonna of Tindari and is usually prepared during the Christmas period. A very simple but successful recipe.


Ingredients


Preparing Riso Nero alla Messinese

To prepare Riso Nero alla Messinese, start by pouring the milk and rice into a saucepan and leaving them to cook over a very low flame. When there are about 5 minutes left before the rice is cooked, add the grated dark chocolate (or cocoa), sugar, vanilla and chopped almonds. When it is cooked, remove the saucepan from the heat, pour the rice immediately into a shallow bowl and leave to cool outside the fridge. When the rice is cold, decorate with zuccata or candied orange peel and toasted almonds. For best results, it is advisable to use ‘original rice’ and the chocolate should have a cocoa content of at least 70%.


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I graduated in Economics and Management in Rome, I worked for 6 years in Milan especially in Web Marketing and now I live in Trento. In 2021 I founded The World of Sicily with the aim of making the beauties of this region known to the whole world.

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