Shoot director RACHEL BAYLY | Food stylist & stylist ANGELA BOGGIANO
200g short-grain pudding rice
1.4 litres semi-skimmed milk, plus a splash
100g 70% dark chocolate chunks, plus extra to serve
4 tbsp caster sugar
1 tsp each orange extract, vanilla extract and ground cinnamon
1 unwaxed orange, zested, plus extra to serve
1 Put all of the ingredients in a saucepan and bring to a gentle simmer, stirring well to avoid clumping. Cook for 30-40 mins, stirring regularly to avoid burning, until the rice is tender.
2 Add a splash more milk and serve hot. Sprinkle with more chocolate and orange zest, if you like.