BRÛLÉED CHOCOLATE RICE PUDDING
250g Spekko basmati rice, rinsed
750ml Full Cream milk
100g Huletts caramel sugar
100g dark chocolate, chopped
2 tsp vanilla paste
4 Tbs Huletts caramel sugar for topping
Stir in the dark chocolate and mascarpone, then transfer to serving jars.
Sprinkle a spoonful of sugar onto the pudding, then use a blowtorch to melt and caramelize the sugar and form the brulee topping.