Today I want to present this dessert to celebrate the start and launch of the new Whaleshares platform. It is about the preparation of a very famous rice pudding in my country Venezuela. The difference is that it has my original touch of preparation.

I have been motivated to make this dessert especially for this Whaleshares competition, promoting the challenge of cooking. Great things inside. It's a dessert that contains chocolate and there's nothing better in life than celebrating in style with a great dessert containing chocolate and commemorating this grand opening on September 15. I hope you like it and enjoy it.

And in advance, thank @kotturinn @krazykrista and @seveaux , for this initiative, and allow us to participate.

Ingredients

For the rice
2 litres of water
1 ½ cup of rice
1 cup sugar
1 ½ cup of liquid milk
Vanilla
Cinnamon
Cloves of scent
Nutmeg
Lemon grass
Grated lemon peel
Condensed milk 300gr

For the English cream
1 egg yolk
2 cups of milk
½ cup of sugar
Vanilla
1 tablespoon cornstarch
2 tablespoons of cocoa powder

For French merengue
1 egg white
4 tablespoons powdered sugar
For decoration
Striped white chocolate
Mint leaves
Blackberry sauce

For the rice

For the English cream

For French merengue

Preparation

For the rice

First place in a saucepan, pour the water, rice, sugar, vanilla and spices, lemongrass and nutmeg, and bring to a boil over medium heat until the rice is tender.

Then we pour the liquid milk. Wherever I live, I am lucky enough to get pure unprocessed cow's milk, if they have the chance to find pure milk it is better to use it, the taste is pleasant to the palate. Boil for about 5 minutes over low heat.
Then, when thickening the preparation, turn it off and let it cool to room temperature.

Preparation of the English chocolate cream.

Place a saucepan, with the milk and ¼ of sugar and boil it, in another container place the other ¼ of sugar with the egg yolk, a spoonful of vanilla and the corn starch.

Unite with a beating balloon and temper. Tempering is putting half of the hot milk into the egg-sugar mixture. Then pour back into the pan and bring to a boil until the mixture thickens slightly.

Put out the fire and place plastic paper or a bag in the pan containing the English cream to prevent it from drying and forming a crust or hard layer on the surface of the sauce. Let cool to room temperature. We reserve.

Preparation of French meringue

Place in a suitable container for the egg white, not too large, add a pinch of salt, and bring to a bain-marie, until the preparation reaches 50 degrees, beat with an electric mixer and add the powdered sugar to achieve the desired consistency. We reserve.

After having the rice, the English cream and the meringue, we joined in a container, with the condensed milk, joined with a wooden spoon, after joining the preparations, we got a creamy rice pudding to celebrate special moments such as the opening of the Whaleshares platform.

To decorate, place in a dessert cup, scratch white chocolate and place a few drops of blackberry sauce and some fresh mint leaves and ready to enjoy this wonderful dessert.