Arroz con leche y chocolate (chocolate rice pudding)

Chocolate and rum transform rice pudding into the most luxurious of desserts in Paul Bloxham's sophisticated recipe
By Paul Bloxham
Arroz con leche y chocolate (chocolate rice pudding)
  • Rating:
  • Serves: 6-8
  • Cook Time: 30 minutes
  • Prep Time: 10 minutes plus 10 mins soaking
  • Effort: medium



  • 200 g dark chocolate, broken into pieces
  • 400 g currants, soaked in 200ml of rum for 10 minutes
  • 1 litres full-fat milk
  • 1 tsp butter
  • 3 tbsp caster sugar
  • 1/4 tsp cinnamon
  • 1 vanilla pod
  • 400 g risotto rice
  • 2 egg yolks
  • zest of 1 oranges, grated
  • zest of 1 lemons, grated
  • 3 tbsp mascarpone


1. Place the chocolate in a heatproof bowl suspended over a pan of simmering water and heat gently until melted.

2. Drain the currants, reserving the rum.

3. Heat the milk in a heavy-based saucepan on low with the butter, 2 tablespoons of caster sugar, the cinnamon and half the vanilla pod.

4. Mix in the rice and simmer for 30 minutes.

5. Using a whisk, whisk the egg yolks with the remaining sugar and vanilla pod and the reserved rum in a heatproof bowl over a pan of simmering water until frothy and thick, around 5 minutes.

6. Stir the melted chocolate, orange zest and lemon zest into the rice.

7. Finally stir in the mascarpone and the rum-soaked currants into the rice.

8. Serve in glasses topping each portion with a little rum froth.

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