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Vanilla rice pudding with strawberry jam and dark chocolate

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 25 minutes

Ingredients

100 g risotto
1 vanilla pod, seeded
2 T butter
2 T demerara or brown sugar
6 cups milk
3 T strawberry or raspberry jam
100 g dark chocolate, melted
1/3 cup cream

Method

Saute the risotto rice, vanilla seeds and pod in the hot butter.

Add the sugar and gently fry until it is melted and incorporated.

Pour in the milk and bring the mixture to a slow simmer. Simmer for 20 minutes, stirring every 5 minutes, until the mixture is thick and smooth and al dente.

Serve in bowls, topped with spoonfuls of jam, melted dark chocolate and the cream.