Easy Chocolate Rice Pudding
Pudding can be served hot or cold. Sauce can be made up to several hours ahead. Transfer to a heatproof jug. Reheat in the microwave until warm. Try serving pudding with vanilla ice-cream, for a change.
Ingredients
1 cup medium-grain rice, rinsed
1 litre (4 cups) store-bought chocolate-flavoured milk
2 tablespoons caster sugar
75g dark chocolate, chopped
Double cream, to serve
RASPBERRY SAUCE
2 cups frozen raspberries (250g)
¼ cup icing sugar mixture
Method
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Place rice, milk and sugar in a large saucepan over a medium to high heat. Stir until sugar is dissolved. Bring mixture just to the boil, being careful it doesn’t boil over the top of pan.
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Reduce heat to low. Simmer, stirring about every 5 minutes, for about 35 minutes, or until liquid is absorbed and rice is tender. Remove from heat. Stand for 5 minutes.
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Then lightly stir chocolate through pudding to create swirls.
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To make sauce, combine raspberries and sugar in a medium saucepan over a medium heat. Bring to boil. Gently boil for about 1 minute, or until raspberries are soft. Remove.
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Serve pudding with cream and warm sauce.
