Chocolate Rice Pudding With Cherry Compote - cooking recipe

Ingredients

4 cups skim milk
1/2 cup cocoa powder
1 cup short grain rice
2 oz dark chocolate, chopped
1/4 cup granulated sugar
1 tsp vanilla extract
1/2 cup heavy cream
2 1/2 tbsp cornstarch
2 - 15 oz cans pitted cherries in juice, drained, juice reserved
4 scoops vanilla ice cream

Preparation

For the rice pudding, bring the milk to a boil. Whisk in the cocoa powder then add the rice. Reduce the heat and simmer for about 25 mins, stirring occasionally. Add the chocolate, 2 tbsp sugar and vanilla extract. Remove from the heat and let cool for 15 mins then add the cream.
Meanwhile, make the cherry compote. Measure the reserved juice. Add enough water to make a total of 2 cups liquid. Blend the cornstarch with a little of the juice mixture and set aside. Pour the rest into a pan, add 2 tbsp sugar and bring to a boil. Add the cornstarch slurry and simmer, stirring, for 1-2 mins until thickened. Add the cherries and remove from the heat.
Serve the warm rice pudding and hot cherry compote in bowls with the vanilla ice cream.