Chocolate Rice Pudding

prep 5 mins cook 30 mins
  • 100 g (3½ oz) short-grain rice
  • 5 tablespoons cocoa powder
  • 500 ml (17 fl oz) milk
  • 1 small cinnamon stick
  • 50 g (2 oz) soft brown sugar

Wash the rice under cold running water and drain well.

Dissolve the cocoa powder in 4 tablespoons of the milk.

Place the remaining milk, the cinnamon stick and the dissolved cocoa in a heavy-based saucepan. Bring to boiling point then pour in the rice in a stream. Cover and cook gently for around 25 minutes.

Add the brown sugar, blend well, cover and cook for a further 5 minutes. Remove the cinnamon stick.

Divide the chocolate rice pudding among small serving bowls and allow to cool slightly.

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