Cinnamon, cardamom and toasted almonds bring an exotic Asian fragrance to this decadent chocolate version of the humble rice pudding.


  • 750ml/ 26½ fl oz whole milk

  • 50g/ 2 z light muscovado sugar

  • 3 cardamom pods, cracked

  • 50g/ 2oz butter

  • ½ tsp ground cinnamon

  • 125g/ 4½ oz risotto rice

  • 100g/ 4oz plain chocolate, roughly chopped

  • 50g/ 2oz flaked almonds


  • 1.

    Place the milk, sugar and cardamom pods in a pan and heat gently.

  • 2.

    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.

  • 3.

    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.

  • 4.

    Scatter over the chocolate, ripple through roughly then spoon into bowls and serve warm.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 563kj
  • Fat Total 30g
  • Saturated Fat 15g
  • Protein 12g
  • Carbohydrate 66g
  • Sugar 36g
  • Sodium 88mg

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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