Three words:
Chocolate
Rice
Pudding
What is not to love. Because I was feeding Chef and three boys, I increased the recipe (originally for 2 serves) by 2 and 1/2, the amounts of which I have put in brackets after Nigella’s original. It blew the timing out as well as I did it in one dish as opposed to little individual dishes because, hello, washing up little dishes with hard baked on custardy rice. Get real.
Chocolate Rice Pudding
- 1tbsp cocoa (21/2tbsp)
- 4tsp boiling water (10tsp – or 3tbsp and 1tsp)
- 250ml milk (725ml)
- 1tsp vanilla extract (2 1/2tsp)
- 2tbsp arborio rice
- 2tbsp caster sugar
- Preheat the oven to 150C, put a baking tray in as you do and grease two 150ml pudding dishes or ramekins
- Put the cocoa in a measuring jug and dissolve with the boiling water and then stir in the milk
- Add the vanilla and divide between the two dishes
- Add 1 tablespoon of rice and sugar to each dish
- Give them a stir then put them in the oven on the baking tray
- Cook for 30-40 minutes and let stand for a while before eating.
I would advise you to use the best quality cocoa powder you can afford. I used the cheap and nasty stuff I had in the cupboard and I think it diminished the flavour somewhat.
I must also confess that I made this with skim (low-fat) milk which I think means you definitely need the good quality cocoa powder even more.
The cooking time for the increased amount in one dish was approximately an hour.