Serves: 6
INGREDIENTS
2/3 cup Arborio or short grain rice
4 cups milk
1 teaspoon vanilla extract
1⁄4 teaspoon ground cinnamon
1⁄4 cup granulated sugar
50 grams dark chocolate, roughly chopped
METHOD
Place all the ingredients in a medium saucepan and slowly bring to the boil, stirring to dissolve the chocolate. Watch carefully as it will quickly boil over once hot. Reduce the heat to low and cook gently, uncovered, for 40 minutes, stirring occasionally until thick and creamy. Don’t let it catch on the base of the saucepan. A simmer mat is ideal for gentle cooking.
To serve: Serve warm or chilled in serving bowls or glasses.
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!