Spiced cocoa rice pudding

J left half a bottle of milk in the fridge. I wondered what to do with it, then thought I may as well cook with it. With the days getting crisper and the nights colder, rice pudding suggested itself. And, when it did, I couldn't resist putting all sorts of things in it - I guess I fancied hot chocolate or chai as much as I did rice pudding. I didn't feel like switching the oven on or waiting a long time so used a stovetop method, based on this rice pudding recipe.

150 g risotto rice
500 ml milk
500 ml water
4 tbsp brown sugar
2 tbsp cocoa powder
1 tsp vanilla essence
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp grated nutmeg
pinch ground cayenne
pinch desert salt
1/8 cup raisins
1/8 cup toasted flaked almonds

Put rice, water and milk in a pan and bring to a steady boil. Boil (uncovered) for about 15 min. Add sugar, cocoa, spices and salt and simmer gently for another 15 min, until thick and creamy. Mix in the raisins and almonds before eating. Store in the fridge and eat whenever you like, warm or cold.


Well, it's what I wanted. All those spices and additions might not be everyone's idea of a good rice pudding but I'm enjoying it. I was thinking of the rice pudding at my first primary school - either chocolate (we loved the skin) or plain with jam swirled through (I ate some today with added plum jam). Probably the only thing I remember liking from school dinners.