Brûléed Chocolate Rice Pudding


Serves 4

250g Spekko basmati rice, rinsed

750ml Full Cream milk

100g Huletts caramel sugar

100g dark chocolate, chopped

125ml mascarpone

2 tsp vanilla paste


4 Tbs Huletts caramel sugar for topping


Place the rice, milk and sugar into a saucepan, cover and simmer, stirring frequently, and cook for about 15 – 20 minutes until the rice is tender.

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.