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
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.