Ode to Nigella 22 – Chocolate Rice Pudding

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Three words:

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
  1. Preheat the oven to 150C, put a baking tray in as you do and grease two 150ml pudding dishes or ramekins
  2. Put the cocoa in a measuring jug and dissolve with the boiling water and then stir in the milk
  3. Add the vanilla and divide between the two dishes
  4. Add 1 tablespoon of rice and sugar to each dish
  5. Give them a stir then put them in the oven on the baking tray
  6. 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.

Written by allconsuming

November 22nd, 2007 at 2:20 pm