Caramel Chocolate Rice Pudding

Before starting this Caramel Chocolate Rice Pudding recipe, organise all the necessary ingredients.

Pour the whole milk in a saucepan.

Add the castor sugar.

Split 1.5 vanilla pods lengthwise with a knife...

... and scrape the seeds out. Add the seeds and pods to the milk.

When the milk starts to heat up, add the round grain rice and stir with a rubber spatula.

Bring to a boil, then reduce the temperature until you get a simmer.

Continue cooking while stirring to make sure the rice doesn't stick to the bottom of the pan.

The rice will cook slowly while absorbing the milk.

For this recipe the rice took 35 minutes to cook. Don't hesitate to taste the rice to check whether it's cooked.

When cooked, transfer the rice into a bowl.

Add the Zephyr caramel chocolate pistoles...

... and combine gently with the rubber spatula.

The chocolate will melt easily in the hot rice.

Scrape the sides of the bowl and cover the surface of the rice with cling film. Place the bowl in the fridge.

When the rice pudding is cold (you can leave it in the fridge overnight), remove the cling film...

... and the vanilla pods.

Transfer the rice pudding into a piping bag. The use of a nozzle is not necessary.

Fill the serving dishes or ramekins.

Scatter a few milk chocolate and salted caramel crispy pearls over each ramekin. Enjoy this delicious treat!