This is a recipe from my first cookbook FOOD: I cook this rice pudding in a saucepan on the hob, and the hint of coconut makes it feel delicately exotic. The desiccated coconut is an optional extra – I think it gives the pudding a nice texture. The swirl of chocolate sauce on top transforms it into a good dinner party dessert.
Prep time: approx. 10 minutes
Cooking time: approx. 20 minutes
For the Rice Pudding:
100g (1/2 Cup) Arborio, pudding or short-grain rice
400ml (14.5 ounce) tin coconut
2 tablespoons water
4 tablespoons (1/4 Cup) golden caster sugar / raw superfine sugar
1 teaspoon vanilla extract
2 tablespoons desiccated coconut (optional)
For the chocolate sauce
100g (3 ½ ounces) chocolate – minimum 70% cocoa solids (dairy free) or milk chocolate if you prefer
4 tablespoons single cream or dairy free milk such as almond milk or rice milk
- Place the rice in a large, heavy-bottomed saucepan.
- Pour in the coconut milk, then rinse out the tin with the 2 tablespoons of water and add those to the pan too.
- Bring to a gentle simmer, mixing well, and then add the sugar, vanilla extract and desiccated coconut. Now simmer gently, stirring often, for about 15 minutes, until the rice is just cooked through.
- While this is cooking prepare the chocolate sauce by pouring 2 -3 inches (7-8cm) water into a medium saucepan and bring to a gentle simmer.
- Break the chocolate into chunks and put them into a large heatproof bowl that will sit on top of the pan.
- Add the cream to your bowl of chocolate pieces. Then place this over the pan of simmering water, making sure the bowl does not touch the water to gentle heat the chocolate until it is just melted.
- Stir well and remove from the heat so it doesn’t overcook. It should have a silky, glossy consistency
- Place rice pudding into serving bowls and drizzle with chocolate sauce then enjoy!