CHOCOLATE RICE PUDDING

CHOCOLATE RICE PUDDING
1 litre milk
15 ml cocoa powder
150 g / 200 ml Tastic Bonnet Rice
good pinch salt
30 ml sugar
30 ml butter
5 ml vanilla essence
100 g dark chocolate
250 ml cream
To serve and garnish:
reserved whipped cream
reserved chocolate shavings

Place the milk, cocoa, rice and salt in a heavy based saucepan and bring to boil, stirring
Reduce heat, cover partly and cook over very slow heat for about 30 minutes or until the rice is tender and the mixture has thickened.
Stir in the sugar, butter and vanilla essence and cool to room temperature.
Hold the bar of chocolate on it’s side and with a sharp knife, scrape the whole bar into coarse shavings.
Reserve about 50 ml of the chocolate shavings for garnish.
Whip the cream until stiff and reserve about 1/3 of the cream for garnish.
Add the rest of the chocolate and cream to the cooled rice mixture and fold into the mixture until evenly combined.
Spoon the mixture into a serving bowl or divide between 8 stemmed glasses.
Decorate with reserved cream and chocolate shavings. Refrigerate and serve chilled

Plasing: Jana Prinsloo