Rice chocolate pudding

Rice Pudding meets all the criteria of a comfort food. That is, it evokes feelings of nostalgia, it is simple to make, uses the most basic of ingredients (milk, rice, and sugar), and tastes good. Looking back to Roman times, Alan Davidson in 'The Oxford Companion to Food'  tells us that rice puddings were not eaten daily but were considered a medicine to be used as a cure for upset stomachs. Interestingly enough, although sweetened milk is the basis for all rice pudding recipes, country and culture does influence what type of milk was (is) used and also what spices (nutmeg, mace, and cinnamon) and flavorings (such as rose water, vanilla, orange and lemon peel) are added to the pudding. 


Ingredients:
700 ml milk
75 gr. rice
75 gr. sugar
1 pinch of salt
2 teaspoons of cinnamon
50 gr. chocolate chips
50 gr. hazelnuts


In a medium heavy bottomed saucepan combine the milk, rice, and salt. Place saucepan over high heat and bring to a boil. Reduce the heat to medium to medium-low and simmer until the rice is tender (about 25 minutes). Stir the milk mixture frequently using a heatproof rubber spatula or wooden spoon to prevent the rice from sticking to the bottom of the pan. When the rice is tender (al dente) remove from heat and add the sugar and ground cinnamon. Return to heat and cook until the rice pudding thickens, about 10 to 15 minutes. Remove from heat and add the nuts and chocolate. Spoon the pudding into your serving bowls and cover with plastic wrap. If you want a film or skin on the puddings, allow them to cool before covering with plastic wrap. Refrigerate until serving time, about 1 to 2 hours.