Chocolate Rice Pudding (rizogalo)
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Preheat oven to 180°C.
Place the milk and sugar in a saucepan and bring to a gentle simmer, stirring, over medium heat. Add the rice and simmer for 5 minutes. Remove the pan from the heat, add the chocolate and mix through. Pour the mixture into a 1.5 litre baking dish. Dust with cinnamon.
Transfer to the oven and cook for a 40-45 minutes until the rice is cooked, and the rizogalo is thick and creamy.
Allow to cool for 10 minutes before serving.
110 g (½ cup) arborio or medium grain rice
685 ml (2 ¾ cups) milk
75 g caster sugar
75 g (½ cup) milk chocolate baking chips
ground cinnamon, to dust
Toegevoegd door: Natália Martins
geraadpleegde: 1557 X
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