Prep 5 mins | Cook 35 mins | Serves 4

Women's Weekly (Malaysia) - - Living -

1l (4 cups) milk cup Ar­bo­rio rice 70g dark eat­ing choco­late, ˆnely chopped 50g white eat­ing choco­late, melted ¼ cup al­mond Šakes, toasted

1. Place the milk and rice in a medium heavy-based saucepan over mod­er­ately high heat; cook and stir for 3 mins or un­til the rice is just sim­mer­ing. 2. Re­duce heat to low; sim­mer, stir­ring oc­ca­sion­ally, for 30 mins or un­til rice is ten­der and mix­ture is thick. 3. Add dark choco­late; cook and stir for 2 mins or un­til melted and com­bined. Spoon rice mix­ture into a heat­proof dish. Driz­zle with white choco­late. Us­ing a skewer, swirl white choco­late into creamed rice to cre­ate a mar­bled e‡ect. Sprin­kle with al­monds. Serve im­me­di­ately.

TIP: Sprin­kle toasted co­conut akes as gar­nish, if de­sired.

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