Scented chocolate rice pudding

Method

1. Place the milk, sugar and cardamom pods in a saucepan and heat gently.

2. Melt the butter in a large non-stick pan and stir in the cinnamon and rice. Cook for 1 minute then add half of the hot sugared milk. Cook for 10 minutes, stirring from time to time.

3. Meanwhile, lightly toast the flaked almonds in a non-stick frying pan, stirring often. Transfer the nuts to a small bowl when they are brown.

4. Pour the remaining hot milk into the rice and continue cooking and stirring for a further 8-10 minutes until the rice is tender and the milk has been absorbed.

5. Scatter over the chocolate, stir it through roughly to give a rippled effect then spoon the mixture into bowls and serve warm, scattered with the toasted almonds.

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Ingredients

750ml full-fat Milk
50g light muscovado sugar
3 cardamom pods, cracked
50g Butter
1/2 tsp ground cinnamon
125g Risotto rice
100g plain chocolate, roughly chopped
50g flaked almonds

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