Brûléed Chocolate rice pudding - Celeb Feasts

02 April


Recipe courtesy of Zola Nene.


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)


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. 

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