Ingredients
250 Grams Spekko basmati rice (rinsed)
750 ml Full cream milk
100 Grams Huletts caramel sugar
100 Grams Dark chocolate (Chopped)
125 ml Mascarpone
2 Teaspoons Vanilla paste
4 Tablespoons Huletts caramel sugar (for topping)
Instructions
Place the rice, milk and sugar into a saucepan, cover and simmer, stirring frequently, and cook for about 15 – 20 minutes until the rice is tender.
Stir in the dark chocolate and mascarpone, then transfer to serving jars.
Sprinkle a spoonful of sugar onto the pudding, then use a blowtorch to melt and caramelize the sugar and form the brulee topping.