SERVES 4-6
40g butter
300g Arborio rice
1 litre hot whole milk
3 tbsp caster sugar
100g milk chocolate, finely chopped
50g dark chocolate, finely chopped
1 tsp vanilla extract
Double cream, to serve
Handful fresh raspberries, to serve
- Melt the butter in a pan. Add the rice and cook, stirring for one minute until the rice is covered in the butter.
- Add a splash of hot milk and simmer until it is absorbed.
- Transfer the rice to your slow cooker and add the milk and sugar, stirring to combine. Cover with the lid and cook on high for about 1.5 to 2 hours – it will depend on your individual slow cooker. Stir occasionally, until rice is cooked and creamy and most of the milk is absorbed. If you don’t have a slow cooker, you can cook the rice pudding in the oven on 150C/fan 130C/gas 2 for 2 hours.
- Once step 3 is complete, stir in the chocolate and vanilla, so that the chocolate melts.
- Serve immediately, topped with a few fresh raspberries and drizzled with a little double cream
It’s officially Rice Week from Monday 16 and Sunday 22 September! For plenty of recipe inspiration, visit: www.riceassociation.org.uk