This humble rice pudding has been jazzed up into a glamorous dessert with a dribble of chocolate, a few toasted hazelnuts and some crushed berries. It is smart enough to be served on any occasion.
Rice is the grain to eat if you want to eat a satisfying meal without getting an upset gut. It does not contain gluten, is low in fermentable carbohydrates and it is well tolerated by most people.
Chocolate does contain a high proportion of fat so do not be tempted to add more than the recipe recommends. Fat can cause pain in the gut. So be a little cautious when eating foods containing a lot of it.
Arborio rice is used to make savoury risottos but I have cooked it with almond milk to give this slightly sweet, chocolate pudding more texture. The pudding is finished with delicious chocolate coated hazelnuts that snap, crunch and then melt as you bite into them.
This rice pudding is my take on the classic nursery dish both loved and loathed by generations of children. We do hope you enjoy it.
Joan and Nick
- 800ml plant milk of your choice i.e. almond, oat, rice or soya
- 40g dark chocolate (75% cocoa solids)
- 175g risotto rice
- 60g dark chocolate (75% cocoa solids) broken into small pieces
- 50g hazel nuts, gently toasted, skins removed
- fresh berries i.e. strawberries, blueberries
- a little icing sugar to sweeten if required
Pre-heat the oven to gas mark 2, 300°F, 150°C. Pour the plant milk into a large saucepan, add the rice and then bring it to a gentle simmer, stirring occasionally with a wooden spoon. Meanwhile break 40g dark chocolate into small chunks. When the rice and milk is simmering add the chopped chocolate and whisk well until melted and smooth. Pour the rice mixture into an oven proof dish, give it a stir and place in the oven for 20 minutes, give it another stir and cook for a further 15 minutes until the rice is almost tender to the bite. Meanwhile melt the remaining 60g chocolate in a small bowl over a pan of hot water until it melts. Dip the toasted hazel nuts in the melted chocolate, place on a sheet of parchment paper and cool in the fridge. To serve the rice pudding, stir any skin that has formed back into the pudding. Dish out the pudding into separate serving bowls, scatter with chocolate coated hazelnuts and spoon some berries on one side. Dribble any remaining melted chocolate over the rice pudding.
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