Chocolate Rice Pudding

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Because little liquid escapes from the slow cooker during cooking, this rich and creamy dessert is made from evaporated milk and unlike oven-cooked versions it doesn't form a thick skin on the top. A small amount of dark chocolate makes it a special treat.

Serves 2

A little softened butter for greasing
15 ml/1 tbsp cocoa (unsweetened chocolate) powder
25 g/1 oz/2 tbsp caster (superfine) sugar
375 ml/13 fl oz/1½ cups evaporated milk
40 g/1½ oz pudding rice, rinsed and drained
25 g/1 oz plain (semi-sweet) chocolate squares or chips

1. Grease the base and about a third of the way up the side of the ceramic cooking pot with butter. Blend together the cocoa powder, sugar and about 45 ml/3 tbsp of the evaporated milk in the cooking pot, then when combined, gradually blend in the rest of the evaporated milk.
2. Add the rice and stir again, then cover with the lid. Cook on High for 3-4 hours or on Low for 6-8 hours, stirring once or twice during the final 2 hours. The pudding is ready when the rice is tender and has absorbed most of the milk.
3. Stir in the chocolate until melted, then spoon half the pudding into a bowl and leave to cool. Serve the rest straight away, while still hot in a bowl.

Second serving
Cover the cooled pudding and chill in the fridge for the following day. Serve cold, or reheat gently in a saucepan until piping hot.

Cook's tips
For a lighter, less rich pudding, make with part evaporated milk and part full-fat milk.
For a plain rice pudding, leave out the cocoa and chocolate and sprinkle in a little freshly grated nutmeg towards the end of the cooking time. Serve drizzled with honey or with a spoonful of jam (jelly) or lemon curd in the centre.
For caramel rice pudding, leave out the cocoa, chocolate and sugar and substitute 150 ml/¼ pint/2/3 cup crème de leche (caramel cream) for the same amount of evaporated milk.
For bay-scented Italian rice pudding, leave out the cocoa and chocolate, use risotto rather than pudding rice and add a bay leaf.

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