Cinnamon, cardamom and toasted almonds bring an exotic Asian fragrance to this decadent chocolate version of the humble rice pudding.
Place the milk, sugar and cardamom pods in a pan and heat gently.
Melt the butter in a large non-stick pan and stir in the cinnamon and rice. Cook for 1 minute then add the half of the hot sugared milk. Cook for 10 minutes, stirring from time to time.
Meanwhile, lightly toast the flakes almonds in a non-stick frying pan. Pour in the remaining hot milk and continue to stir and cook for a further 8-10 minutes until the rice is tender and the milk has been absorbed.
Scatter over the chocolate, ripple through roughly then spoon into bowls and serve warm.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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