Serves: 6
INGREDIENTS
2/3 cup Arborio or short grain rice
4 cups milk
1 teaspoon vanilla extract
1⁄4 teaspoon ground cinnamon
1⁄4 cup granulated sugar
50 grams dark chocolate, roughly chopped
METHOD
Place all the ingredients in a medium saucepan and slowly bring to the boil, stirring to dissolve the chocolate. Watch carefully as it will quickly boil over once hot. Reduce the heat to low and cook gently, uncovered, for 40 minutes, stirring occasionally until thick and creamy. Don’t let it catch on the base of the saucepan. A simmer mat is ideal for gentle cooking.
To serve: Serve warm or chilled in serving bowls or glasses.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!