• Desserts

Spiced Chocolate Rice Pudding with Raspberries

Preparation Time10 minutes
Cook Time35 minutes


  • 1 cup (220g) arborio rice
  • 1 tsp ground cinnamon
  • 1 tsp vanilla paste
  • ¼ cup (45g) caster sugar
  • 1 litre milk
  • 140g dark chocolate, chopped
  • 125g raspberries, to serve


  • Preheat oven to 160°C Fan.
  • Place the rice, cinnamon, vanilla paste, caster sugar and milk in a flameproof casserole over medium heat and bring to a simmer. Stir well and cover with baking paper then with lid. Transfer to oven for 35 minutes until rice is cooked. Add the chocolate and stir until melted and combined. Serve warm topped with fresh raspberries.Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au

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