Chocolate Cherry Rice Pudding
Rice pudding is a staple dessert, but why get it out of a tin when it's this easy to make??
We take the classic rice pudding and add chocolate and cherries to create a sumptuous treat!
- 50 g pudding rice
- 450 ml full fat milk
- 3 tbsp caster sugar
- 1 tbsp cocoa powder
- 1 drop vanilla essence
- 3 tbsp double cream
- 1 handful pitted cherries - fresh or tinned
- 1 handful flaked almonds
Start The Rice
Put the rice, milk, sugar, cocoa and vanilla essence in a pan and bring to a boil.
turn the heat to very low and simmer gently for half an hour, stirring occasionally.
Toast The Almond Flakes
Toast the flaked almonds in a hot pan and take off the heat to cool.
Add The Cherries
Halve the cherries.
Add half of the cherries 5 minutes before serving.
Add The Cream
Add the cream to get the desired consistency and stir until combined.
Scoop the rice pudding into ramekins or bowls and sprinkle with the almonds and leftover cherries to serve.
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