Rice pudding is the ultimate comfort food and this version is no exception!
If you have any leftovers, I doubt you will, the pudding is lovely cold the next day and the boys happily take it to school for a treat!
It does form a skin between each stirring so at the end either leave the skin and spoon it out with the pudding or stir it back through for a skinless pudding.
80g arborio rice
70g caster sugar
30g butter, diced
2 tablespoons cocoa
1.2l full cream milk
Preheat the oven to 160 degrees Centigrade.
Grease a 1.5l capacity baking dish.
Heat 100mls of milk gently until just below boiling point, add the cocoa powder and stir until completely dissolved.
Pour the cocoa milk into the baking dish, add the remaining milk, rice, sugar and butter.
Mix well and pop in the oven.
Bake for one and a half hours, stirring every 20-30mins.