Choc Caramel Rice Pudding

Cook Time 40 minutes

Servings 2-4

Ingredients

½ cup caster sugar

2 cups (500ml) pure thin cream, plus extra to serve

2 cups (500ml) full cream milk

1 tsp vanilla bean paste

¼ cup Dutch cocoa

⅔ cup (150g) arborio rice

3 egg yolks

Toasted pecans or other nuts to serve

Salt

Method

Place sugar in a saucepan or medium deep frypan over medium heat. Once the edges start to caramelise, swirl around the pan and continue cooking, swirling often, until dark caramel forms. Remove from the heat and add about one-third of the cream, being careful of the steam. Gradually stir in the remaining cream.

Return to the heat and add the milk, 1 tsp salt, vanilla and rice. Bring to a simmer then reduce heat to medium-low, cover and cook for 25 - 30 minutes, stirring every now and then. Stir through the egg yolks and cook for a final 1 minute then remove from the heat.

Serve with a drizzle of extra cream and scatter with toasted nuts.