This is pretty tasty – great for a cool autumn/winter night, hangovers, heart breaks or any combination of the above. I adapted this from a Nigella recipe – I love her, such a food-slag, but it upset me a lot that her’s didn’t contain any real chocolate, only cocoa, and so I added melted dark chocolate and I think it improves it.
There are two different schools of rice pudding; the one cooks it on the stove top, in a saucepan and over direct heat, the other bakes it in an oven. I don’t have any strong views on either – each suits different flavours – the baking method is better for the chocolate; it results in a richer, denser pudding, whereas I’d use the stove-top method more for traditional creamy, vanilla puddings.
There are two different schools of rice pudding; the one cooks it on the stove top, in a saucepan and over direct heat, the other bakes it in an oven. I don’t have any strong views on either – each suits different flavours – the baking method is better for the chocolate; it results in a richer, denser pudding, whereas I’d use the stove-top method more for traditional creamy, vanilla puddings.
Recipe
Ingredients (serves 4):
3 tbsp cocoa
150g dark chocolate
1 litre of milk
1 vanilla pod, opened with the seeds scraped into the pudding (chuck the pod in too)
100 gr of castor sugar
125 gr of Arborio rice
Method:
1. Preheat the oven to 150° C.
2. Take a large bowl & add the cocoa. Whisk in a few tablespoons of boiling water to dissolve the cocoa powder in. Whisk in the milk gradually.
3. Add the sugar and vanilla seeds and pod. Whisk.
5. Add the rice and combine.
6. Take a large oven dish & butter it. Pour the mix in.
7. Cook or bake the dish for an hour. Stir every 15/20 to break up the black skin that will form and to stir it into the rice. The mixture will be very liquidy at the start, but as the rice cooks it swells and absorbs all the liquid.
8. After about 1 hour, melt the chocolate in a bain-marie and stir into the mix. Bake for another hour, continuing to stir.
9. Take from the oven and allow to sit for about 10 minutes to cool. Serve!!
Ingredients (serves 4):
3 tbsp cocoa
150g dark chocolate
1 litre of milk
1 vanilla pod, opened with the seeds scraped into the pudding (chuck the pod in too)
100 gr of castor sugar
125 gr of Arborio rice
Method:
1. Preheat the oven to 150° C.
2. Take a large bowl & add the cocoa. Whisk in a few tablespoons of boiling water to dissolve the cocoa powder in. Whisk in the milk gradually.
3. Add the sugar and vanilla seeds and pod. Whisk.
5. Add the rice and combine.
6. Take a large oven dish & butter it. Pour the mix in.
7. Cook or bake the dish for an hour. Stir every 15/20 to break up the black skin that will form and to stir it into the rice. The mixture will be very liquidy at the start, but as the rice cooks it swells and absorbs all the liquid.
8. After about 1 hour, melt the chocolate in a bain-marie and stir into the mix. Bake for another hour, continuing to stir.
9. Take from the oven and allow to sit for about 10 minutes to cool. Serve!!
