Chocolate rice pudding with rhubarb coulis

This is so easy to make and very tasty.

Chocolate rice pudding with rhubarb coulis

Serving Size: 4

Ingredients:

  • 200 g pure vegan chocolate, broken into pieces
  • 1 liter soy milk
  • 2 tablespoons sugar
  • 1/4 teaspoon cinnamon
  • 1 capful vanilla
  • 1 cup risotto rice

for the rhubarb coulis:

  • 1 cup rhubarb pieces
  • 2 tablespoons sugar
  • 1/4 cup water

Chocolate rice pudding with rhubarb coulis

Directions:

  1. Heat the soy milk in a heavy-based saucepan on low,with 2 tablespoons of sugar, the cinnamon, and the vanilla.
  2. Mix in the rice and simmer for 30 minutes.
  3. As the rice becomes hot, add the chocolate broken n pieces and continue stirring to mix well.
  4. Continue cooking the rice until it becomes soft and absorbs the liquid, stir frequently.
  5. Meanwhile, in a 2nd saucepan, place the rhubarb pieces, sugar and a bit of water.
  6. Bring to a gentle boil and cook the rhubarb until it becomes completely soft.
  7. Puree the rhubarb and then push through a sieve.
  8. When the rice is soft and thick spoon it into serving dishes or molds.
  9. If you wish it to be molded into a form, then place n the refrigerator for an hour, or it can be served warm and soft right away with the coulis served on top.

Notes:

You can make any kind of sauce to serve with the rice pudding even a rum or whiskey whipped soy cream.
Inspired by Paul Bloxham from Good Food Live