Chocolate rice pudding

1. Rinse the 200 g of round rice and immerse in a pot of simmering water. Blanch for 5 minute then drain.

2. Split 1 vanilla pod lengthwise and scrape the seeds. Place into a pot with a thick base, pour over 25 cl of whipping cream and 75 cl of whole milk. Bring to a boil.

3. Add the rice and cook for 35 to 40 minutes, simmering gently. 10 minutes before the end of the cooking, stir in 60 g of brown sugar.

4. Grate 200 g of dark chocolate, pour into the hot rice in and mix. Serve hot or cold.

Photo credit : Shutterstock