CHOCOLATE RICE PUDDING WITH RASPBERRIES & ALMONDS

Serves 4

Rice pudding is a timeless comfort dessert that brings back childhood memories. Growing up, it was often served simply with a drizzle of runny fruit coulis or honey, allowing the creamy rice and milk to shine. This chocolate version elevates the classic with rich cocoa, a touch of vanilla, and a beautiful garnish of fresh raspberries and toasted almonds.

Versatile and satisfying, it can be enjoyed warm as a comforting breakfast, an afternoon snack, or a simple dessert. Make it your own by adding your favourite toppings - cinnamon, different nuts, fresh fruit, honey, maple syrup, or fruit coulis. Every bowl can be a little different, and every spoonful is delicious.

1 L milk

40 g sugar

3 tbsp cocoa powder

200 g Arborio rice

60 g unsalted butter

2 tsp vanilla extract

Fruit preserve, honey, or maple syrup, for serving

Fresh raspberries, for garnish

Sliced almonds, lightly toasted, for garnish

In a medium saucepan, combine the milk, sugar, and cocoa powder. Cook over low heat, stirring until the sugar and cocoa are fully dissolved.

Add the Arborio rice and increase the heat to medium-high. Bring the mixture to a gentle boil.

Reduce the heat to low and simmer for about 30 minutes, stirring occasionally to prevent the rice from sticking to the bottom of the pan.

Once the rice is tender and the pudding is creamy, stir in the butter and vanilla extract until fully incorporated.

Remove from the heat and let the pudding rest for 1–2 minutes.

Spoon into serving bowls and finish with fresh raspberries, toasted almonds, and a drizzle of your favourite coulis, honey, or maple syrup.

Serving Tip: Enjoy warm for the ultimate comfort-food experience, or chill and serve cold for a refreshing summer treat.