Chocolate Rice Pudding

, from Issue #26. August, 2015
Photography by Vanessa Wu.
Chocolate Rice Pudding

Serves: 6


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


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.