1. Mix rice with the milk & orange zest in a large saucepan & bring to the boil. 2. Immediately reduce the heat, cover with a tight-fitting lid and simmer VERY gently for 1 hour, stirring regularly. 3. Remove the lid and continue cooking and stirring for around 20 minutes or until the rice is creamy. 4. Add cream & honey and simmer for 5 more minutes. 5. Set the creamed rice aside to cool. Once cooled enough, place in fridge to chill. 6. Melt the chocolate in a bowl over simmering water. Gently dip the physalis in the chocolate then place on aluminium foil to set. 7. With the remaining chocolate, paint 4 paper muffin cases using a pastry brush. You will need 2 coats of chocolate to produce a strong cup. Set aside & allow to cool. For added effect, make the 2nd chocolate coat with white chocolate. 8. Once the creamed rice has chilled, spoon it into the chocolate cups & top with the physalis. For an alternative decoration, you can leave the physalis plain or dip in white chocolate. You can also top with grated chocolate. ---------------------------------------------------------------------------
Nutrition
Ingredients
