Yes, Chocolate Rice Pudding! I found this recipe in the children's section of Nigella Lawson's recipe book Feast, but don't let that put you off. This will appeal chocolate, rice pudding and warm-stodgy-comfort food lovers of all ages.
It was a breeze to make too, although I did have a bit of a problem with the cooking time. The book advises leaving the puddings in the oven for 30 to 40 minutes, however mine showed no sign of being ready at this stage and needed considerably longer. I think the book probably should have said an hour and 30 to 40 minutes so have amended the recipe below to what I think the correct time should be.
Oh, and I found I needed bigger dishes than suggested too. The first dishes I used measured exactly 150ml as specified by the recipe but were full to overflowing when everything was added so I switched to larger ones with a capacity of about 250ml.
It was all worth in the end though. While the absence of the cream and full fat milk you usually find in rice pudding meant that these weren't quite as rich as the traditional recipe, they were still delicious. The children loved them too and the small portion sizes made them easy to assemble for tea (assuming you allow enough time!).
Chocolate Rice Pudding
(adapted from Feast by Nigella Lawson)
a knob of butter
1 tablespoon cocoa
1 tablespoon plus 1 teaspoon boiling water (ie 4 teaspoons)
1 teaspoon real vanilla extract
2 tablespoons pudding or arborio rice
2 tablespoons caster sugar
1) Preheat the oven to gas mark 2/150c, slipping in a baking sheet as you do so. Butter two small pudding dishes (see comment above).
2) Put the cocoa into a small measuring jug and dissolve with the boiling water then, stirring, pour in the milk. Add the vanilla extract and divide between the buttered dishes.
3) Add 1 tablespoon of rice and the sugar to each dish, stir then put them on the hot baking sheet in the oven and cook for one hour and 30-40 minutes. Let stand for a while before eating.
Serves 2 children or 1 hungry adult