Chocolate Rice Pudding

 

chocolate rice pudding

Serves 4-6

 1/3 cup (65g) arborio rice
2 tbs caster sugar
150g good-quality dark chocolate,
chopped
3 cups (750ml) milk
1 tsp vanilla-bean paste* or vanilla extract
Cocoa powder (optional), to dust
Creme fraiche, to serve

Preheat the oven to 160C. 

Lightly butter in a 1.25L (5-cup) shallow ceramic baking
dish. 

Place the rice in the dish, then
sprinkle over the caster sugar.

Place chocolate, milk and vanilla-bean
paste in a saucepan over low heat, stirring
until the chocolate has completely melted 

and the milk is heated. Carefully pour the
hot milk mixture over the rice.

Place the dish in the oven and bake for
1-1 1/2 hours until a skin has formed and
the puddings thick enough to coat the back
of a spoon. Remove from the oven and set
aside for 10 minutes to cool slightly.

 Just before serving, dust with cocoa, if desired.

Serve with a dollop of creme fraiche.

* Vanilla-bean paste is from supermarkets