1 cup milk ( plus a bit more if necessary)
1 cup half and half
1/3 cup turbinado sugar
pinch of sea salt
1 cup converted rice
½ vanilla bean split – paste removed
3 1/2 ounces dark chocolate, chopped
2 teaspoons powered cocoa (not hot chocolate mix)
2/3 cup large chocolate chunks or chips
Optional – fresh whipped cream
In a medium-size saucepan over low heat, bring the milk, half and half, sugar, and salt to near boil.
Add the rice to the milk mixture and continue cooking over low heat, stirring occasionally, for 25 to 30 minutes, or until the rice is creamy and very tender. If rice becomes too dry before it is tender add more milk a little at a time but keep the rice mixture at a very creamy consistency.
Add the vanilla bean paste and the chopped dark chocolate to the hot rice and stir until the chocolate is melted and thoroughly incorporated into the pudding. Stir in the cocoa powder. Let cool until almost room temperature and the quickly fold in the chocolate chips. Do not stir too much or chips will melt into the pudding. Divide the pudding into dessert bowls and serve warm or chilled with whipped cream if desired.
Note : For a lighter rice pudding try gently folding the whipped cream into cold rice pudding just before serving