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Rice pudding

Double chocolate

  • 6
  • 25 min
  • 40 min
  • 2 hr
  • Easy


  • 200g short-grain rice (risotto rice for example)
  • 50g sugar
  • 90 cl milk
  • 1 vanilla pod
  • split lengthways
  • scrape out contents
  • white chocolate version
  • 80g white chocolate
  • 3 tbsp coconut cream

Dark chocolate version

  • 80g dark chocolate (72%)
  • 1/4 tonka bean


  • 1 slice of fresh pineapple
  • 1 Granny Smith apple
  • 2 tbsp maple syrup

Bring 1 l of water to the boil in a saucepan then cook the rice for 3 minutes to remove all impurities. Filter the rice and put to one side.

Heat the milk, sugar and vanilla. Once hot, add the rice and cook on a low heat for 30-40 mins, depending on the rice variety used. It should be tender. Divide the rice into 2 equal portions.

Add the coconut cream and finely grated white chocolate to the first portion. The chocolate needs to be well melted so place back in the saucepan and re-heat if required (or 30 secs in a microwave).
Do the same with the second portion with the dark chocolate and tonka bean. Place the 2 portions of rice in the fridge (for at least 2 hours to ensure it is well chilled).
For the toppings: slice the fresh pineapple into small cubes, place at the bottom of a glass and cover with the white chocolate rice pudding. Ideally a ripe and sweet pineapple should be used (super sweet, for example).
Peel the apple and slice into small cubes. Heat a knob of butter in a pan, sautée the apples for 2-3 minutes over a low heat, deglaze with the maple syrup, mix well and remove from the stove. Leave to cool then place in the bottom of the glasses and cover with the dark chocolate rice pudding.
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