Frozen squares of rice pudding dotted with cherry and chocolate make a great alternative dessert over Christmas.
300g/10½oz pudding rice
750ml/1¼ pint milk
50g/1¾oz golden caster sugar
750ml/1¼ pint double cream
100g/3½oz dark chocolate, roughly chopped
300g/10½oz chopped cherries
Add the rice, milk and sugar to a large pan. Scrape the seeds from the vanilla pod and add to the pan along with the pod itself.
Add 500ml/18fl oz water. Gradually bring to the boil, lower the heat and stir the rice to prevent it sticking to the bottom of the pan.
Simmer, stirring occasionally until the rice reaches a rice pudding consistency. This will take about half an hour – keep checking the rice to ensure the milk doesn’t boil over or burn.
Remove the pan from the heat and chill it in a sink of water. Leave to cool.
Whip the cream in a large mixing bowl until it holds its shape on the whisk.
Remove the vanilla pod from the rice pan and gently fold in the whipped cream.
Fold the dark chocolate and cherries into the rice pudding.
Pour the mixture into a tray lined with cling film that will fit into the freezer. Freeze for approximately four hours.
Turn out of the tray, remove the cling film and slice to serve.
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