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.
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
2 cups frozen raspberries (250g)
¼ cup icing sugar mixture
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.
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.
Then lightly stir chocolate through pudding to create swirls.
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.
Serve pudding with cream and warm sauce.