Ingredients

• 2 1/2 cups cooked SunRice arborio rice
• 3 cups milk
• 1/3 cup sugar (caster sugar is best for this)
• 100g dark chocolate (broken into pieces)
• 1 tspn vanilla essence (or use 1 vanilla pod split in half with seeds scraped out)
• 4 eggs

Instructions

Preheat oven to 180�ºC. Place milk, sugar, chocolate and vanilla into a saucepan and bring to a simmer, stirring occasionally. In a bowl crack the eggs and whisk gently. While whisking add the milk mixture to the eggs, strain into a clean bowl. Add rice, pour or scoop into a baking dish or individual ramekins. Place dish/ramekins on to a large deep baking tray and place in the oven. Pour hot water into the baking tray to reach about 3/4 up to the side of the dish/ramekins. Bake for about 40 minutes or until the tip of a small knife inserted comes out almost clean, keep it slightly soft in the centre. Dust with icing sugar, serve warm or cold.

Tips

Reduce the heat of the oven if it is too hot. If the custard cooks too quickly it may become rubbery.
Be careful not to overcook the custard as it will separate.
For extra convenience use SunRice Arborio Risotto Base in 90 Seconds.

Variations

Add the zest of 1/2 an orange and 1 cinnamon quill to the mix for a nice fragrant winter pudding.