- 150g/5½oz long grain rice
- 100ml/3½fl oz milk
- 100ml/3½fl oz double cream
- 2 tbsp clear honey
- 2 tbsp cocoa powder
- butter, for greasing
- 50g/1¾oz ricotta cheese
- 2 tbsp double cream
- 1 tbsp chopped fresh mint
- 2 tsp icing sugar
- icing sugar, to dust
- sprig fresh mint, to garnish
- For the chocolate rice pudding, place the rice, milk and cream into a saucepan, bring to the boil, then reduce the heat and simmer gently for 8-10 minutes.
- Add the honey and cocoa powder and cook for 2-3 minutes, until thickened.
- Lightly grease a small glass bowl. Pour the rice pudding into the bowl, press it down, then turn out onto a serving plate.
- For the ricotta and mint cream, place all the ingredients into a bowl and mix well.
- To serve, place a dollop of the ricotta and mint cream onto the plate with the pudding. Dust with icing sugar and garnish with a sprig of mint.