This is so easy to make and very tasty.

Serving Size: 4

Ingredients:

• 200 g pure vegan chocolate, broken into pieces
• 1 liter soy milk
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1 capful vanilla
• 1 cup risotto rice

for the rhubarb coulis:

• 1 cup rhubarb pieces
• 2 tablespoons sugar
• 1/4 cup water

Directions:

1. Heat the soy milk in a heavy-based saucepan on low,with 2 tablespoons of sugar, the cinnamon, and the vanilla.
2. Mix in the rice and simmer for 30 minutes.
3. As the rice becomes hot, add the chocolate broken n pieces and continue stirring to mix well.
4. Continue cooking the rice until it becomes soft and absorbs the liquid, stir frequently.
5. Meanwhile, in a 2nd saucepan, place the rhubarb pieces, sugar and a bit of water.
6. Bring to a gentle boil and cook the rhubarb until it becomes completely soft.
7. Puree the rhubarb and then push through a sieve.
8. When the rice is soft and thick spoon it into serving dishes or molds.
9. If you wish it to be molded into a form, then place n the refrigerator for an hour, or it can be served warm and soft right away with the coulis served on top.

Notes:

You can make any kind of sauce to serve with the rice pudding even a rum or whiskey whipped soy cream.
Inspired by Paul Bloxham from Good Food Live