Wednesday, August 2, 2017


Now, I won't go so far as to say that I don't like rice pudding but I can't say that I love it either. I have always found it a bit ho sweet rice porridge.  I have tried adding sultanas too it but that did nothing for me.  I tried chopped apple and cinnamon and still nothing.  Then this morning whilst I was crawling along in peak hour on my way to grab patterns on sale at Spotlight (only $5 people!!) it suddenly dawned on me what the solution to my rice pudding dilemma would is the thing that is the answer to just about every's chocolate!  So I have just been rattling around in the kitchen and I have to say that I am not going to need a version two of this beauty - it is so bloody good! So chocolatey, warm, tummy filling......*sigh*. I have called it chocolate risotto because that just sounds so much more fancy than boring old rice pudding! Besides, what is rice pudding if not merely a sweet risotto?

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1 1/3 cups whole milk
1/2 cup cream (thickened or whipping)
1/3 cup brown sugar firmly packed
1 tsp vanilla extract
1 tbsp butter
2 tbsp cocoa
4 squares of dark chocolate (I use Cadbury's Dark 70%)
1 1/2 cups water
1 cup medium grain rice

1. Place all ingredients except rice, into the bowl with the stirring blade.
2. Select Speed 3 Temp 95 degrees Time 8 mins. No stopper.
3. On completion add the rice to the bowl and select Speed 3 Temp 95 degrees Time 35 min. No stopper.
4. On completion, allow to stand in the bowl for 10 min before serving.
5. If you wish, place into a bowl, cover the surfact of the risotto with glad wrap and place in the fridge to chill. Serve cold with cream or ice cream.

Caution - small serves.  This is very rich and filling.

NOTE: if you prefer your pudding on the runnier side, then add and extra 1/3 cup of water.