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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Depending on where you live, spring can bring anything from warmer temperatures and rainy days, to hail, sleet and snow! Dish has you covered for all weather in our latest issue with everything from new season’s fresh asparagus to comforting fried chicken, three ways. With pizzas, dinners for two, recipes for entertaining, indulgent desserts, easy ‘make it tonight’ dishes, an extract from Olivia Galletly’s latest cookbook, fritters, and even a Mexican feast, this issue is jam-packed. With 100 recipes, this bumper issue is one not to be missed!