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Chocolate hazelnut creamed rice
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Decadent rice pudding elevated with rich dark chocolate and crunchy hazelnuts.
Ingredients:
  • 500ml (2 cups) milk
  • 1 300ml container thickened cream
  • 110g (1/2 cup) white medium-grain rice
  • 90g (1/2 cup) sultanas
  • 60g (1/4 cup) caster sugar
  • 1 100g pkt hazelnuts
  • 100g good-quality dark chocolate
Instructions:
  • Preheat your oven to 180°C.
  • In a medium saucepan, bring milk, cream, rice, sultanas, and sugar to a gentle boil over high heat while stirring. Lower the heat and simmer uncovered for 20-25 minutes, stirring occasionally to prevent sticking, until the rice is tender and the mixture is thick and creamy.
  • Spread hazelnuts on a baking tray and bake in a preheated oven until golden, about 10 minutes. Remove from the oven and rub hazelnuts in a clean tea towel to remove the skins. Roughly chop hazelnuts and chocolate, then combine 2 tablespoons of each in a small bowl. Mix well and set aside.
  • Take the saucepan of creamy rice off the heat, then mix in the rest of the chopped hazelnuts and chocolate until it's all evenly combined.
  • Divide the mixture into 4 serving glasses, sprinkle with the remaining chocolate and hazelnut mixture, and serve right away.

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